
rtos«; TX^5 I 
Book . B gS* 

CQEOUGHT DEPOSIT. 



WHAT SHALL WE HAVE 

TO EAT? 

A Pradical ^lan for Choosing the ^ght Foods 
For Every Occasion 

By JENNIE ELLIS BURDICK 




THE UNIVERSITY SOCIETY 

INCORPORATED 

NEW YORK, N. Y. 






amnsmmmm 




i Nii ii iMi ii iii ii iiiiin cmml 



f^Mtle oilman ^ 

Was toWhym wife 
tRey were all ovtofbreaSl 

yie pvckeredfliislips F 
j^^ and^replie^witfiafrowiu 
pRen bring me some loasl\ 
%|§tif / 5 crusty an ^hrqwrC. -^ 



Copyright 1922 by The University Society Inc. 

Manufactured in Ihe U. S. A. 



©CI.Ae8l022 



^i^^\ 
^^^ 



PREFACE 



*'XJVR0M little acorns great oaks grow." Several years ago the head of 
X/ an internationally known business started the preparation of a list 
of foods to help his wife in her trying problem of selecting food for 
the daily meals. It has been my privilege to take this beginning and 
elaborate it into this book. 

Housewives possessing "What Shall We Have to Eat" need never 
ask assistance or find it the least difficult to plan breakfast, dinner, or 
supper, or meals for any special occasion. A unique but simple system 
has made the selection of items for the menu as easy and as pleasant 
as planning a pleasure trip. 

To use this book, sit down with it and a piece of paper. Turn to 
the meal for which you are planning; run down each list, and as you 
make your selection note it on the paper. Should you want to know how 
long it will take to cook a certain article, turn to page 112, where there is 
a ''Time-table for Cooking," and you will instantly know whether you 
have time to prepare that particular dish or whether you must make 
some other selection. If the problem is what to serve when you are 
expecting some friends in in the afternoon or evening, turn to the section 
on page 59 entitled, ''What 'Shall I Serve at My Party." If it is a 
day's outing you are planning, the section entitled, "What Shall We Take 
on the Picnic" will make your selection of food for the hamper very easy. 

Of course, we know that the diet of a child must be different from 
that of an adult. On page 45 there is a carefully prepared list of foods 
for children from eleven months old to twelve years of age. In illness 
the diet is of almost as great, if not of equal, importance as medicine. 
The housewife is often at her wit's end to co-operate intelligently with 
the physician in charge of the case. Not only is it necessary at such 
times to prohibit certain foods to the patient, but there must be a variety 
among those which are given or the patient will refuse to take nourish- 
ment. In the section, "What Shall I Serve My Patient," we have a gen- 
eral "Liquid Diet," a general "Soft Diet" and a general "Convalescent 

iii 



iv PREFACE 

Diet." Following these are diets for specific ailments which were pre- 
pared for us by Ruth Yerkes, Assistant Dietician of Bellevue Hospital, 
New York City, and who is in charge of the diet kitchen at that great 
institution. These lists are authoritative and will prove of great service. 

Some of us are fat and some of us are lean and none of us are 
content to be either; hence^ we will find something of interest to us in 
one of the lists of foods beginning on page 95, "What Shall I Eat and 
What Shall I Not Eat to Reduce My Weight," or, on page 99, ''What 
Shall I Eat and What Shall I Not Eat to Increase My Weight." 

Monotony should always be avoided. This is particularly true when 
applied to the preparation of meals. Housewives are prone to drift into 
serving the same combinations of food. One person will always serve 
mint sauce with roast lamb, forgetting or not knowing that there are 
other side dishes which are tasty with lamb and which will add to the 
attractiveness of the meal. A reference to the section on "Pleasing 
Combinations of Food" will suggest the use of mint jelly, mint sherbet, 
or currant jelly as a change from the mint sauce. 

At the close of the book there is a division called "Economy Hints." 
There are a few suggestions given here which are well worth trying 
by any housewife. Here, as well as throughout the book, there has been 
left plenty of white space where other suggestions may be added. The 
margins of the book are wide and will permit of notations. 

Tn closing this preface I want to thank Miss Ruth Yerkes, Miss 
Agnes L. Sturges, and hosts of other friends, for their many helpful and 
valuable suggestions. 

JENNIE ELLIS BURDICK. 
June, 1922. 



CONTENTS 



PAGE 

PREFACE . iii 

THE BALANCED MEAL i 

WHAT SHALL WE HAVE FOR BREAKFAST 9 

W^HAT SHALL WE HAVE FOR LUNCHEON 15 

WHAT SHALL WE HAVE FOR DINNER . 29 

ONE-DISH DINNERS 43 

WHAT SHALL WE FEED THE CHILDREN 45 

Dietary of a Growing Child S. Josephine Baker, M.D, . . 46 

Sample Diet for a Week for Children Seven to Twelve Years 47 

Menu for the School Lunch-box cq 

Food Between Meals 51 

WHAT SHALL WE TAKE ON THE PICNIC 53 

WHAT SHALL I SERVE AT MY PARTY 59 

WHAT SHALL I SERVE MY PATIENT ^y 

Liquid Diet 68 

Soft Diet 69 

Semi-solid Diet or Convalescent Diet 70 

Special Diets in Common Ailments .... Ruth Yerkes 71 

PLEASING COMBINATIONS OF FOODS 91 

WHAT SHALL I EAT AND WHAT SHALL I NOT EAT TO REDUCE MY 

WEIGHT 95 

WHAT SHALL I EAT AND WHAT SHALL I NOT EAT TO INCREASE MY 

WEIGHT 99 

AVERAGE COMPOSITION OF AMERICAN FOOD PRODUCTS, 

IV, O. Atwater, Ph.D. ... 103 

DISTRIBUTION OF VITAMINES IN FOOD MATERIALS 108 

GLOSSARY OF TERMS USED IN COOKERY 109 

WORTH-WHILE HINTS m 

Time-table for Cooking 112 

Marketing Ii5 

Setting the Table 119 

ECONOMY HINTS 123 

Food 124 

Utensils . 125 

Stains , 126 

General 128 



THE BALANCED MEAL 



THE BALANCED MEAL 

** \^^ I feeding my family as they should be fed? Is the food that I 
/-\ am giving them what they should have? Am I getting the best 
results for the money that I am spending?" These questions are 
often asked of herself by the careful and thoughtful housewife. Unfortu- 
nately the price we pay for food is not a test of the nourishment it gives 
to the body. Obviously strawberries in January at a dollar a pint contain 
no more (and perhaps less) nourishment than strawberries in their natural 
season at fifteen cents a quart; neither does South American quail at two 
dollars each, and one containing only enough, too, for one person, — build 
up bodily tissue nor furnish fuel for the body engine any better than an 
equal amount of ordinary domestic fowl. Neither can satisfying the hunger 
be depended upon ; a hungry person would not be hungry after a meal of 
potatoes or bananas, but his body would not have been furnished all that it 
needs. 

It is quite evident that the person who plans the meals ought to know 
what things the body needs in the way of food and how to supply these 
needs with ordinary food materials. Different kinds or classes of food 
serve different uses in the body, and the housewife should choose those 
which will serve these uses without waste. 

COMPOSITION OF FOODS 

Foods are divided into six groups : Carbohydrates ; Proteids ; Fats and 
Oils ; Water ; Mineral Matter ; and Vitamines. 

Carbohydrates furnish energy and maintain heat; they are com- 
posed of the elements carbon, hydrogen, and oxygen ; and they comprise 
sugar, starch, and cellulose. Sugar is found in milk, fresh fruits, and 
many other materials, but unless small amounts of very sweet materials 
— sugar itself, syrup, or honey — are used the diet is likely to be lacking 
in it. Starch is supplied mainly by cereals, potatoes, and bread. Cellulose 

2 



THE BALANCED MEAL 



is the material which makes up the frame-work of plants; it gives bulk to 
the diet and may tend to prevent constipation. Fruit and vegetables supply 
this important element. 

Foods Depended Upon for Carbohydrates 



Sugar 


Fruits preserved in sugar 


Macaroni 


Tapioca pudding 


Molasses 


Jellies, jams, and marmalades 


Spaghetti 


Cornstarch pudding 


Syrups 


Cereal grains used for meals 


Noodles 


Indian pudding 


Honey 


or flours 


Cakes 


Potatoes— both 


Candy 


Cereal breakfast foods 


Cookies 


white and sweet 


Raisins 


Bread 


Crackers 


Rice 



Proteids contain nitrogen, and are needed in the case of children for 
growth and in the case of both adults and children to repair the body. 
Without these nitrogenous foods the meal would lack body-building 
material. 

Foods Depended Upon for Proteids 



Eggs 


Fish 


Game 


Cheese of all kinds 


Meat 


Nuts 


Milk (whole milk, skimmed milk 


Poultry 


Beans 


or buttermilk) 







The principal ofifice of Fats and Oils is to store up heat and energy. 
They are found in meats, nuts, and many other foods, but unless small 
amounts of especially fat materials are used, the meals are likely to be 
without them. 

Foods Depended Upon for Fats and Oils 



Butter and butter substitutes 

Cream 

Suet, lard, and other cooking fats 

Salad Oils 



Salt pork and bacon 

Chocolate 

Oily Nuts 



Water is indispensable to life. It helps to carry off waste matter, to 
aid digestion, to regulate temperature, and to keep the blood in good con- 
dition. It is present in varying amounts in each item of food. 

The principal uses of Mineral Matter to the body are to furnish 
material for the bones and to purify the blood. They tend to offset acid 



THE BALANCED MEAL 



substances produced in the tissues in the course of digestion of meats and 
cereals. 

Foods Depended Upon for Mineral Matter 

Milk Fruits 

"Water Vegetables 

Vitamines 

The name ''Vitamine" has been given to the substance or substances 
which though present in minute quantities in food are yet absolutely es- 
sential to a continuation of the life process. The knowledge of vitamines 
is not a discovery but is the result of a study of food chemistry by many 
learned men and women, a great deal of which study pre-dates the coining 
of the term ''vitamines." For a longtime experiments were made in feed- 
ing with artificial mixtures, but to the great embarrassment of the in- 
vestigators each prolonged attempt was a failure. Purity of ingredients 
made no difference. The reason for the failure was obscure until the work 
in England of Frederick Gowland Hopkins, and in America of Thomas 
Burr Osborne, Lafayette Benedict Mendel, Elmer Verner McCoUum, and 
D. J. Davis, proved convincingly that a natural food supply furnishes 
something necessary for nutrition besides carbohydrates, proteins, fats 
and oils, water, and mineral matter. 

From about the year 1700 it has been known that the dreaded disease 
scurvy to which sailors were particularly subject, was caused by a diet 
from which fruits had been omitted. In the year 1804 there was a law 
passed in England making it compulsory for vessels flying the British flag 
to carry lemons and to issue regularly a ration of lemon juice. 

In 1882 forty per cent, of the men in the Japanese navy suffered from 
beriberi. The chief article of food was polished rice. Convinced that there 
was some relation between the diet and the disease the authorities ordered 
some changes, chief among which was a substitution of barley for part of 
the rice. Immediately following this change, beriberi almost entirely dis- 
appeared from the Japanese navy. 

About 1913 Osborne and Mendel discovered that an eye disease vari- 
ously called xerophthalmia, ophthalmia, conjunctivitis, or keratomalacia 
was caused by a lack of fat in the diet. His experiments showed, however. 



THE BALANCED MEAL 



that an addition of any kind of fat to the diet would not cure the disease. 
But if butter fat or cod liver oil were added, the disease could be either 
cured or prevented. Beef fat was not as powerful an agency, and other 
fats such as lard and cottonseed oil had no effect at all. 

To this element in the fat was given the name "Vitamine." But when 
further experimentation showed that the vitamine which cured or 
prevented xerophthalmia was not the same as those which performed the 
same office for those other deficiency diseases, beriberi and scurvy, and 
that they in turn differed from each other, it was necessary to make some 
distinction between them. So that found in the fats is called "Vitamine 
A" or "Fat-Soluble A"; the anti-beriberi vitamine is called "Vitamine B" 
or "Water-soluble B"; and the third or anti-scurvy (antiscorbutic) one is 
known as "Vitamine C" or "Water-soluble C." 

Just what vitamines are, and just how they work we do not know. 
Some authorities think they supply the body with certain chemical units 
which the body is unable to manufacture. Others regard them as stimula- 
tors exerting a stimulating effect upon the various activities of the body. 

On page 108 there is an interesting table showing the "Distribution 
of \'itamines." The important point, however, to keep in mind is that a 
well varied diet which contains milk, green vegetables, and fruits, as well 
as other foods, will supply all the vitamines the body needs. 

Condiments 

In most famiHes some materials are used in preparing or serving 
food which add to the attractiveness of the meals but without furnishing 
the body with any nourishment. Among these are salt, pepper, vinegar, 
spices, seasoning herbs, horse-radish, flavoring extracts, and many other 
materials often spoken of as "condiments." These are not absolutely 
needed by the body, but they may be very useful in making an otherwise 
unattractive diet taste good. In fact, one of the secrets of making an 
inexpensive meal attractive is the skillful use of seasonings and flavors; 
for this reason they are well worth their cost, even though they do not 
actually increase the food value of the diet. 



6 THE BALANCED MEAL 

TESTING FOR SUCCESS 

A correct combination of the six principles in a meal constitutes a 
balanced meal. But how is a housewife to know exactly how much of each 
of the food substances or nutriments her family needs or exactly how much 
of each she is giving them ? The exact amount that each person needs de- 
pends upon age, sex, size, and amount of work done with the muscles. An 
elderly person, or one of quiet habits, needs less food than a vigorous, 
younger one; a large person than a small one; a man than a woman; an 
adult more than a child; a carpenter, a foot-ball player, a farmer, each 
needs more than a man who sits at his desk all day. The same individual 
needs more* one day than another, depending upon how he has used his 
muscles. 

In order to calculate exactly how much of carbohydrates, proteids, 
and fats and oils her family needs, a housewife would need to know 
exactly how much muscular energy was in need of replacement in each 
member, and also exactly how much of the different nutriments each food 
contained. This of course would require a great deal of figuring. It is 
indeed fortunate for the peace of her mind and the quiet of her nerves, 
that such exactness is not necessary in ordinary life. If too little or too 
much of one nutriment is provided at a single meal or on a single day the 
body does not suffer, if it is healthy, because it has ways of storing up a 
surplus and of drawing upon this supply in an emergency. The real danger 
lies in always providing too little or too much of some one nutriment. Here 
the housewife can protect her family. 

It is just as easy to get into a rut with our foods as it is with any- 
thing else, and the results in their way are just as disastrous. Equally 
important with the good habit of eating reasonable amounts, not being 
either greedy or over-dainty, is a liking for all kinds of wholesome foods. 
Children should early be taught to acquire this good habit, and if the older 
members of the family have not learned it, they too should try to do so. 
Refusing to eat a wholesome dish, just because one is not accustomed to 
it may be a detriment to health, and it may also prevent the use of some 
very desirable and economical food. 

The best test of the wholesomeness of the diet with which the house- 
wife is providing her family is the health of that same family. If they 
are full of energy and ambition ("pep"), strong, free from ailments, and 



THE BALANCED MEAL 



well-developed for their ages, then may she safely conclude that she is feed- 
ing them correctly. On the other hand if they are listless, ailing, under- 
developed, and if a physician finds that there is no special disease to 
account for these symptoms, then she should study carefully the meals 
she is in the habit of serving and find out which food-principal she has 
omitted from her meals or of which she has not used enough. 

Very often the refusal of the proper amount of food is due to mo- 
notony. A housewife gets into the habit of serving just the same food 
cooked in just the same way. "Variety is the spice of life." Variety 
of food and variety in method of cooking will keep up the appetites of 
the family, and their pleasure and health will amply repay the housewife 
— and she herself will find her work less laborious because it is more 
interesting. 

Experience has taught us that for a correct combination of the food- 
principles and for making the meal attractive, the ideal breakfast consists 
of five parts or courses: fruit, cereal, bread, entree, and something to 
drink; the ideal dinner of eleven parts: appetizer, soup, bread, fish, entree, 
roast, vegetables, salad, desert, cheese, and something to drink ; the lighter 
meal, which may be either luncheon or supper, depending upon whether the 
heavy meal is served at midday or evening, of eight parts: soup, bread, 
entree, vegetables, salad, desert, cheese, and something to drink. These 
are the ideal combinations and are the ones suggested in the following 
pages. In many homes, however, either because of the smallness of the 
family or the lack of help in the kitchen it is economy of money and time 
not to serve a "full course" meal on any one day. In such cases the house- 
wife remembers that the body has ways of storing up a surplus of any one 
nutriment and drawing on that supply later; so one day she supplies a 
goodly portion of one thing, and another day she gives from another list. 
For breakfast she serves either a cereal or an entree, for dinner either 
an appetizer or a soup, either a fish or an entree, or a roast, and if there 
are plenty of green vegetables she may omit the salad ; for luncheon either 
a vegetable or a salad. One of the "One Dish Dinners" on page 43 will 
make a pleasing change if served occasionally. 

As it is impossible to include in any list the favorite dishes of every- 
body, blank spaces for personal memoranda have been left whenever 
practical. 



Good cookery means the knowledge of all fruits, herbs, halms, and 
spices, and of all that is healing and sweet in fields and groves, and savory 
in meats. It means carefulness, inventiveness, watchfulness, willingness, 
and readiness of appliance. It means the economy of your great-grand- 
mothers and the science of modern chemists. It means much tasting and 
no wasting. It means English thoroughness, French art , and Arabian hos- 
pitality. It means, in fine, that you are to be perfectly and alzvays ladies 
{loaf -givers). — Ruskin. 



WHAT SHALL WE HAVE 
FOR BREAKFAST 



10 



WHAT SHALL WE HAVE FOR BREAKFAST 



FRUITS 



BERRIES 

Blackberries 

Blackcaps 

Blueberries 

Currants 

Gooseberries 

Huckleberries 

Raspberries 

Strawberries 

MELONS 

Cantaloupe 
Cassaba Melon 
Honey-dew Melon 
Watermelon 

OTHER FRUITS 

Apple 

plain 

baked 

stewed 

sauce 
Apricots 
Bananas 

Figs 

stewed 
Grape-fruit 
Grapes 
Orange 

plain 

juice 

sliced 
Peaches 

canned 

fresh 

stewed 
Pears 

canned 

fresh 

stewed 



Plums 
canned 
fresh 
stewed 

Prunes 

Quinces 
baked 
stewed 

Rhubarb 



CEREALS 



Barley Crystals 

Cerag Cereal 

Corn Crisps 

Corn Flakes 

Corn Puffs 

Corn-meal Mush 

Cresno Grits 

Dad's Breakfast Food 

Farina 

Five Foods Kernels 

Force 

Graham-flour Mush 

Grape Nuts 

Hominy 

Hulled Corn 

Malt Breakfast Food 

Mapl-Flake Brand Whole 

Wheat Toasted 
Oatmeal Mush 
plain 
fried 
Pettijohn 
Post Toasties 
Rice 

plain boiled 
boiled with milk 
pufifed 
Rye Mush 
Samp 

Toasted Wheat Biscuit 
Washington Crisps 
Wheat 
cracked 
cream of 
puffed 
shredded 
Wheatina 



?E — 1 



WHAT SHALL WE HAVE FOR BREAKFAST 



IX 



ENTREES 



BEVERAGES 



Bacon 


POTATOES 


Coffee 


Bacon and Eggs 


American fried 


Tea 


Chipped Dried Beef and 


Au gratin 


Chocolate 


Eggs 


Creamed 


Cocoa 


Chipped Dried Beef, 


French fried 


Milk 


Creamed 


Hashed brown 


Malted Milk 


Codfish, Creamed 


Lyonnaise 


Postum or other coffee 


Codfish Cakes 




substitute 


Eggs 




Buttermilk 


baked 




Water 


boiled 






omelette 






poached 






scrambled 






Finnan Haddie 






Fish, Pan 






Hash 






Ham 






Ham and Eggs 






Herrings 






Lamb Chops 






Liver 






Beef^s 






Calfs 






Lamb's 


. 




Pig's 






and Bacon 






Chicken, en Brochette 






Kidneys 






Lamb 






Pork 






Mackerel, Fresh 






Mackerel, Salt 






Mutton Chops 






Sausage 






Scrapple 






Shad Roe 






Steak 






?E-2 







12 



WHAT SHALL WE HAVE FOR BREAKFAST 



BREAD 



Bannocks 

New England 
Indian 

Biscuits 

Baking-powder 

Buttermilk 

Cream 

Graham 

Oatmeal 

Pocketbook 

Pounded 

Raised 

Rice 

Snowball 

Sour Milk 

Squash 

Bread 

Barley 

Buttermilk 

Corn Batter 

Corn Mush 

Entire Wheat 

Florida Pone 

French 

Gluten 

Graham 

Milk 

Oatmeal 

Poor Man's 

Rice 

Squash 

Sponge 

Spoon 

Rye 

Rye and Indian Meal 

Twist 

Water 

White 

Whole Wheat 

Corn Dodgers 

Cornbread 

Simple 
Hominy 
Sour Milk 
Spider 



Cornbread, continued 

Steamed 

White 
Gems or Puffs 

Bread 

Breakfast 

Cold Water 

Cornmeal 

Graham 

Indian 

Rice 

Sweet Milk 

Wheat 

Johnny Cake 

Alabama 
New England 
Peach 
Sour Milk 
Hot Cross Buns 

Muffins 
Plain 
Balloon 
Blackberry 
Blueberry 
Berry 
Bobs 
Bran 

Buckwheat 
Buttermilk 
Cornmeal 
Cream 
Crumb 
Emergency 
English 
Entire W^heat 
Fairy 
Gluten 
Graham 

Graham and Wheat 
Graham with Blackber- 
ries 
Hominy 
Mush 
No-Egg 
One-Egg 
Raised 



Muffins, continued 

Rice 

Rye 

Rye and Wheat 

Sour Milk 

Sour Milk Graham 

Southern 

Whole Wheat and Rye 

Yeast 
Pancakes 

Adirondack 

Alabama Corn 

Bread Crumb 

Buckwheat 

Buttermilk 

Cornmeal and Rice 

Farina 

Flannel Cakes 

Hoe Cakes 

Indian Meal 

Prepared Flour 

Slapjacks 

Sour Milk 

Squash 
Pone 

Baked Cornmeal 

Fried Cornmeal 

Rice 
Popovers 

Plain 

Gluten Flour 
Rolls 

Baking-powder 

Coffee 

Cream Graham 

Crescents or Horns 

Italian 

Long Breakfast 

Parker House 

Vienna 

White Mountain 

Winter 



WHAT SHALL WE HAVE FOR BREAKFAST 



13 



BREAD 



Toast 

Buttered 
Cinnamon 
Cream 
Dry 
French 
Milk • 
Tomato . 
Waffles 
Plain 

Newport or Indian Meal 
Oatmeal 
Quick 
Rice 

Sour ^lilk 
Yeast 



WHAT SHALL WE HAVE FOR LUNCHEON 

If the heavy meal (dinner) is eaten at midday, then 
refer to this hst for SUPPER 



16 



WHAT SHALL WE HAVE FOR LUNCHEON 



SOUPS 



FISH 



Asparagus Soup 

plain 

cream of 
Barley Soup 

cream of 
Bean Soup 
Beef Soup 
Bouillon 
Broth 

Beef 

Chicken 

Clam 

Fish 

Lamb 

Mutton 

Scotch 
Carrot Soup 

cream of 
Cauliflower Soup 

cream of 
Celery Soup 

plain 

cream of 
Cheese Soup 
Chicken Soup 

plain 

cream of 
Chicken Gumbo Soup 
Chowder 

Corn 

Clam 

Fish 
Clam Soup 
Consomme 

plain 

with Noodles 

with Rice 

with Sago 

with Tapioca 
Consomme Jelly 
Corn Soup 

cream of 
Crab-meat Soup 

cream of 



Fish Soup 
Gumbo Soup 
Julienne Soup 
Lobster Soup 

cream of 
Mock-turtle Soup 
Mushroom Soup 

cream of 
Mutton Soup 
Okra Soup 
Onion Soup 

cream of 
Oxtail Soup 
Oyster Soup 

cream of 
Pea Soup, Green 

cream of 
Pea Soup, Split 
Potato Soup 
Puree of 

Artichoke 

Asparagus 

Barley 

Chicory 

Cucumber 

Green Peas 

Parsnip 

Potato 

Spinach 

String Bean 

Tomato 

Rice Soup 

cream of 
Spinach Soup 

cream of 

Tomato Soup 

plain 
cream of 

Turnip Soup 
Turtle Soup 
Veal Soup 
Vegetable Soup 
Venison Soup 



Bass 

au gratin 

baked 

boiled 

broiled 

fried 

in timbales 
Blackfish 

broiled 
Bloaters 

broiled 

on toast 
Bluefish 

baked 

boiled 
Butterfish 

fried 
Carp 

baked 

boiled 

steaks, broiled 

steaks, fried 
Clams 

baked 

croquettes 

fried 

fritters 

steamed 
Codfish 

baked 

boiled 

creamed 

cutlets or steaks, 

boiled 
cutlets or steaks, 
fried 

Crabs, Hard-Shelled 

a la Creole 
a la Newberg 
au gratin 
deviled 
scalloped 

Crabs, Soft-Shelled 
broiled 
fried 



WHAT SHALL WE HAVE FOR LUNCHEON 



17 



FISH 



Eels 


Mackerel 


Salmon 


boiled 


baked 


au gratin 


fried 


boiled 


baked 


jellied 


broiled 


boiled 


stewed 


fillet 


creamed 


Flounders or Fluke 


fried 


croquettes 


baked 


Mullet 


cutlets or steaks, 


broiled 


boiled 


• broiled 


fillet 


broiled 


cutlets or steaks, 


fried 


fried 


fried 


souchet 


Mussels 


fillet 


Frogs* Legs 


mariniert 


scalloped 


fried 


steamed 


Sardines 


stewed 


stuffed 


in oil 


Frost-Fish or Tom-Cod 


Oysters 


broiled 


broiled 


a la Maryland 


deviled 


fried 


a la Newberg 


with tomato sauce 


Grayling 


baked 


Scallops 


baked 


broiled 


baked 


broiled 


deviled 


broiled 


fried 


en brochette 


deviled 


Haddock, Fresh 


fried 


fried 


baked 


rolled in bacon ("pigs in 


Shad 


broiled 


blankets") 


baked 


fried 


scalloped 


boiled 


Halibut 


Perch 


broiled 


au gratin 


boiled 


fried 


baked 


broiled 


planked 


boiled 


fried 


Shad Roe 


fillet 


Pike 


broiled 


steak, broiled 


baked 


fried 


steak, fried 

Kingfish 
1*11 


boiled 
Pompano 


Shrimps 

a la Newberg 


boiled 


broiled 


creamed 


broiled 
fried 
Lobster 

a la Maryland 
a la Newberg 


fried 


Skate 


Porgies 

broiled 
fried 


boiled 
(small) fried 

Smelts 


baked 


Prawns 


baked 


boiled 


a la Creole 


broiled 


broiled 


curry of 


fried 


croquettes 


Red Snapper 


Sole 


cutlets 


baked 


au gratin 


deviled 


boiled 


baked 


en brochette 


fillet 


boiled 



18 



WHAT SHALL WE HAVE FOR LUNCHEON 



FISH 



ENTREES 



Sole 


Parsley 


Beef 


broiled 


Shrimp 


curry of 


creamed 


Tartar 


fritters 


fillet 




loaf 


fried 


Tomato 


pie 


Sturgeon 


White 


rolls or olives 


baked , 




sausages 


cutlets, broiled 




Beef, Dried or Smoked 


cutlets, fried 




creamed 


Swordfish Steaks 




Avith eggs 


broiled 




Beef Heart 


fried 




Beef Liver 


Terrapin 




boiled 
fried 


a la Maryland 




stewed 




minced on toast 


Tom-cod: see Frost-fish 




Beef Steak 

broiled 


Trout 
baked 




chopped (Hamburg) 
en cassero/e 


broiled 




fried 


fried 




planked 


Tuna Fish 




Beef Tongue 


Weakfish 




Calf's Brains 


baked 




Calf's Head 


boiled 




a la Vinaigrette 


Whitebait 




Calf's Liver 


fried 




braised 


Whiting 




and Bacon 


baked 




minced 


boiled 




Calf's Tongue 


broiled 




Chicken 


fried 




a la Maryland 
broiled 




creamed 


SAUCES 




curry of 


- 




en casserole 




fricasseed 


Anchovy 




fried 


Butter 




in jelly 


Caper 




minced on toast 


Cream 




pie 


Hollandaise 




Chicken Livers 

broiled 

en brochette 


Horseradish 




Lobster 




fried with onions 


Mustard 




stewed with mushroorr 



WHAT SHALL WE HAVE FOR LUNCHEON 



19 



ENTREES 


Club Sandwich 


Kidneys, Lamb 


Ragout of 


Croquettes 

Banana 
Beef 


broiled 
en brochette 
Lamb 


Beef 

Lamb 

Oxtail 


Beef and Rice 


blanquette of 


Veal 


Cheese 


curry of 


Reed Birds 


Chestnuts 


fricasseed 


broiled 


Chicken 


minced on toast 


Squabs 


Lentil 


pie 


broiled 


Oyster and Macaroni 


Lamb's Liver 


Spare-Ribs, Salt 


Pork 
Rice 


baked with salt pork 
and onion 


Sausages 
baked 
baked in potatoes 

brnilpd 


Rice and Tomato 
Salmon 


boiled 
minced 


Sweetbread 


sliced and broiled 


fried 
Stew 
Beef 


Turkey 


sHced and fried 


Veal 


Lamb's Tongue 


Frankfurters 


pickled 


Chicken 


boiled 


Meat Loaf 


Lamb 


broiled 


Meat Pie 


Kidney 


baked 


Beef 


Mutton 


Fritters 


Chicken 


Pigeon 


Apple 


Lamb 


Pork 


Banana 


Pork 


Rabbit 


Cauliflower 


Rabbit 


Veal 


Celery 


Turkey 


Mixed Meats 


Cherry 


Veal 


Sweetbreads 


Clam 


Mixed Meats 


braised 


Orange 


Mutton 


broiled 


Sardine 


minced on toast 


larded 


Tomato 


(See also Lamb) 


Tripe 


Goulash 


Pate de foie gras 


a la Creole 


Hash 


Pig's Feet 


a la Lyonnaise 


au gratin 


Pig's Knuckles 


broiled 


Beef 
Chicken 


Pork, Salt 

creamed 


fricasseed 
fried 


Corn Beef 


fried 


Turkey 


Lamb 




fricasseed 


Liver 


Pork and Beans 


minced on toast 


Pork 


Pork Pie 


Veal 


Turkey 


Quail 


curry of 


Veal 


broiled 


en casserole 


Kidney, Beef 


Rabbit 


fricasseed 


en brochette 


stewed 


loaf 


pie 


pie 


minced on toast 



20 



WHAT SHALL WE HAVE FOR LUNCHEON 



ENTREES 


3> 


VEGETABLES 


Veal Heart 


Artichokes 




Cauliflower 


Veal Liver and Bacon 


boiled 




cream sauce 


Welsh Rarebit 


creamed 




curried 




fried 




Hollandaise Sauce 




mashed 




Celery 




stuffed 




creamed 




Asparagus 




fried 




with butter" 




stewed 




with Hollandaise Sauce 


Celery and Macaroni 




with White 


Sauce 


stewed 




Beans, Dried 




Corn 




baked 




on the ear 




boiled 




fritters 




Beans, Green 


or String 


scalloped 




Beans, Lima, 


Dried 


stewed 




boiled 




Cucumbers 




creamed 




fried 




Beans, Lima, 


Fresh 


stewed 




Beans, Red or Kidney 


stuffed 




boiled 




Dandelion Greens 




with rice 




boiled 




Beet-Greens 




Eggplant 




boiled 




baked 




Beets 




en casserole 




buttered 




fried 




with sour sauce 


scalloped 




Brussels Sprouts 


stuffed 




creamed 




Kohl-Rabi 




scalloped 




stewed 


s 


Cabbage 




Leeks 




au gratin 




Lentils 




boiled 




boiled 




braised 
creamed 
hot slaw 




Macaroni 

a la Italienne 
au gratin 




Carrots 




baked with tomatoes 




buttered 




boiled 




creamed 




with cream sauce 




mashed 




with mushrooms 




Carrots and Peas 


with tomato sauce 




Cauliflower 




Mushrooms 




plain 




baked 




a la Parmesan 


broiled 




au gratin 




creamed 



WHAT SHALL WE HAVE FOR LUNCHEON 



21 



VEGETABLES 



Mushrooms 

fried 

sauted 

stewed 
Nudels (Noodles) 
Okra 

boiled 

scalloped 
Onions 

baked 

boiled 

fried 

French fried 

scalloped 

stuffed 
Oysterplant or Salsify 

creamed 

fritters 

scalloped 

stewed 
Parsnips 

baked 

boiled 

candied 

fried 

fritters 

mashed 
Peas, Dried 
Peas, Green 

boiled 

creamed 

Peppers, Green 

boiled 
stuffed 

Potatoes, White 

a la Hollandaise 
au gratin 
baked, new 
baked, old 
boiled, new 
boiled, old 
cakes 
chips 

croquettes 
deviled 



Potatoes, White 

Franconia 

fried 

French fried 

fritters 

hashed and baked 

hashed brown 

Julienne 

Lyonaise 

mashed 

O'Brion 

Parisian 

stuffed 
Potatoes, Sweet 

au gratin 

baked 

boiled 

candied 

fried 

grilled 
Rice 

au gratin 

boiled 

croquettes 
Sauerkraut 
Spaghetti 

a la Italienne 

au gratin 

baked with tomatoes 

boiled 

with mushrooms 

with tomato sauce 

Spinach 

boiled 
creamed 

Squash 
baked 
boiled 

fried 

Succotash 

Tomatoes, Ripe 

baked 
broiled 
creamed 
deviled 



Tomatoes, Ripe 

scalloped 

stewed 

stuffed with bread 

stuffed with mushrooms 
Turnips 

au gratin 

boiled 

creamed 

mashed 
Yams 

baked 

boiled 



22 



WHAT SHALL WE HAVE FOR LUNCHEON 



SALADS 



Alligator Pear Salad 






Celery Salad 


Anchovy Salad 






Celery and Almond Salad 


Apple Salad 






Cherry and Pineapple Salad 


Apple and Cucumber Salad 






Chicken Salad 


Apple, Pork or Veal, and 


Watercress 


Chicory Salad 


Salad 






Clam Salad (raw Little Necks) 


Artichoke Salad 






Clam Salad (cooked clams) 


Asparagus and Chicory Salad 




Codfish Salad 


Asparagus and Lettuce Salad 




Cole Slaw 


Asparagus, Peas, Beans, and Carrots 


Cornbeef and Vegetable Salad 


Salad 






Cream Cheese and Pimento Salad 


Banana Salad 






Crab-flake Salad 


Beans (Baked) Salad 






Cucumber Salad 


Beans (Lima) Salad 






Cucumber and Onion Salad 


Beans (String) Salad 






Cucumber and Tomato Salad 


Beef Salad 






Dandelion Salad 


Beefsteak Salad 






Egg Salad 


Beet and Cabbage Salad 






Egg and Anchovy Salad 


Beet and Lettuce Salad 






Egg and Celery Salad 


Beet and Onion Salad 






Egg and Sardine Salad 


Beet-tops Salad 






Egg and Tuna-Fish Salad 


Beet-tops, Potatoes, and Frankfurters 


Egg and Walnut Salad 


Salad 






Endive Salad 


Beet-tops, Potatoes, and 


Cold 


Ham 


Fish and Cabbage Salad 


Salad 






Fruit Salad 


Beet-tops, Potatoes, and 


Salt 


Pork 


Grapefruit Salad 


Salad 






Herring Salad 


Beet-tops, Potatoes, and Tripe 
Bloater Salad 


Salad 


Lettuce Salad 

Lettuce and Dandelion Salad 


Boiled Salad (Leftovers from New Eng- 
land boiled dinner) 
Brussels Sprouts Salad 
Cabbage Salad 
Cabbage and Ham Salad 
Calf's-head Salad 


Lettuce and Tomato Salad 

Lobster Salad 

Malaga Grape Salad 

Mushroom Salad 

Onion Salad 

Orange and Malaga Grape Salad 


Calfs-liver Salad 




' 


Orange and Tomato Salad 


Cauliflower Salad 






Oyster Salad 



Carrot and Dandelion Salad 
Carrot and Watercress Salad 



Pear Salad 

Pear and Cherry Salad 



WHAT SHALL WE HAVE FOR LUNCHEON 



2:j 



SALADS 



Peas (Green) Salad 

Pineapple Salad 

Pineapple and Cream Cheese Salad 

Potato Salad 

Potato and Celery Salad 

Potato and Egg Salad 

Potato and Nut Salad 

Potato and Onion Salad 

Potato and Pimento Salad 

Radishes and Cucumber Salad 

Radishes and Spring Onions Salad 

Romaine Salad 

Salmon Salad 

Sardine Salad 

Shrimp, Celery, and Apple Salad 

Shrimp and Egg Salad 

Shrimp and Lettuce Salad 

Spinach and Egg Salad 

Sweetbread and Celery Salad 

Sweet-Pepper Salad 

Tomato Salad 

Tomato and Artichoke Salad 

Tomato and Cucumber Salad 

Tomato and Green Pepper Salad 

Tomato and Lettuce Salad 

Tomato and Onion Salad 

Tomato and Tuna-Fish Salad 

Tomato stuffed with Crab Meat 

Tongue, Potato, and Celery Salad 

Tripe Salad 

Turkey Salad 

Tutti-Frutti Salad 

Veal Salad 

Veal and Pickles Salad 

Vegetable Salad 

Waldorf Salad 

Watercress Salad 



SALAD DRESSINGS 

Boiled Dressing 

Cream Dressing 

French Dressing 

French Chiffonade Dressing 

French Thousand Island Dressing 

Mayonnaise Dressing 

Russian Dressing 

Thousand Island Dressing 



24 



WHAT SHALL WE HAVE FOR LUNCHEON 



Baking-powder Biscuit 

Baking-powder Bread 

Bannocks ' 

Bath Buns 

Blueberry Tea Cake 

Brown Bread 

Buns 

Cinnamon Rolls 

Cocoa Bread 

Corn Bread 

Crumpets 

Corn-meal 

Graham 

Currant Bread 
Currant Tea Ring 
Fig Bread 
Fig Rolls 

Gems 
Plain 

Date and Almond 
Graham 
Hominy 
Indian 
Rice 

Graham Bread 
Graham Nut Bread 
Gluten Bread 

Johnny Cake 

Apple 

Strawberry 
Maple Sugar Biscuits 
Milk Bread 

Muffins 

Berry (in season) 

Buttermilk 

Corn-meal 

Date 

English 

Graham 

Hominy 

Oatmeal 

Rice 



<s 


> 


AD ♦ DESSERTS 


Muffins 


PUDDINGS 


Rye 
Sour Milk 


Apple Pudding 


Wheat 


Apple and Rice Pudding 


Whole Wheat 


Apple Tapioca Pudding 


Nut Biscuits 


Arrow Pudding 


Nut Bread 


Banana Pudding 


Oatmeal Bread 


Bavarian Cream, Coffee 


Popovers 


Bavarian Cream, Straw- 


Plain 


berry 


Fruit 


Blanc Mange 


Raised Bread Rolls 


Bread Pudding 


Raisin Bread 


Brown Betty 


Rice Bread 


Cabinet Pudding 


Rusks 


Caramel Pudding 


Rye Bread 


Chocolate Bread Pudding 


Sally Lunn 


Chocolate Pudding 


Scones 


Chocolate Souffle 


Sour-milk Biscuit 


Cornstarch Pudding 


Spiced Currant Rolls 


Cottage Pudding 


Sweet French Rolls 


Custard 


Tea Gems 


Plain 


Tea Rolls 


Caramel 


Toast 


Coffee 


White Bread 


Peach Meringue 


Whole Wheat Bread 


Custard Souffle 


Zweiback 


Farina Pudding 




Fig Pudding 


See also breads under 


Gelatin 


breakfast 


plain 




with fruit 




Graham Pudding 




Indian Pudding 




Jelly 




Cherry 




Coffee 




Lemon 




Orange 




Raspberry 




Strawberry 




Junket 




Lemon Cream Pudding 



WHAT SHALL WE HAVE FOR LUNCHEON 



25 



DESSERTS 



Lemon Souffle 


Cranberry Pie 


Blackberry Mousse 


Mocha Souffle 


Cream Pie 


Caramel Ice Cream 


Orange Pudding 


Custard Pie 


Caramel Mousse 


Peach Pudding 


Date Pie 


Cherry Ice 


Peach Tapioca Pudding 


Huckleberry Pie 


Cherry Ice Cream 


Pineapple Pudding 


Lemon Pie 


Cherry Mousse 


Plum Pudding 


Lemon Meringue Pie 


Cherry Sherbet 


Poor Man's Pudding 


Macaroon Custard Pie 


Coffee Ice Cream 


Prune Pudding 


Mince Pie 


Coffee Mousse 


Raisin Pudding 


Peach Meringue Pie 


Currant Ice 


Rice Pudding 


Prune Pie 


Custard 


plain 


Pumpkin Pie 


Fig Ice Cream 


with eggs 
with raisins 


Raisin Pie 
Rhubarb Pie 


Ginger Ice Cream 
Grape Ice 


Sago Pudding 
Snow Pudding 
Suet Pudding 


Squash Pie 
Sweet Potato Pie 


Grape Sherbet 
Grape Mousse 
Lemon Ice 


Tapioca Pudding 


TARTS 


Lemon Ice Cream 


PUDDING SAUCES 


Apple 


Lemon Sherbet 


Caramel Sauce 


Apricot 


Lemon Mousse 


Chocolate Sauce 


Cherry 


Macaroon Ice Cream 


Cream Sauce 


Cocoanut 


Maple Ice Cream 


Custard Sauce 


Currant, Green 


Maple Mousse 


Hard Sauce 


Currant, Red 


Maraschino Ice 


Lemon Sauce 


Custard 


Milk Sherbet 


Molasses Sauce 


Gooseberry 


Mint Ice 


Orange Sauce 
Strawberry Sauce 


Peach 


Neopolitan Ice Cream 


Plum 


Nesselrode Pudding 


Vanilla Sauce 


Rhubarb 


Orange Ice 
Orange Ice Cream 


PIES 


FROZEN DESSERTS 


Orange Sherbet 


Apple Pie 


Almond Ice Cream 


Orange Mousse 


Apple Meringue Pie 


Almond Mousse 


Peach Ice 


Apricot Pie 


Banana Ice 


Peach Ice Cream 


Blackberry Pie 


Banana Ice Cream 


Peach Mousse 


Blueberry Pie 


Banana Sherbet 


Pineapple Ice 


Cherry Pie 


Banana Mousse 


Pineapple Ice Cream 


Chocolate Cream Pie 


Biscuit Tortoni 


Pineapple Sherbet 


Cocoanut Custard Pie 


Blackberry Ice 


Pineapple Mousse 



26 



WHAT SHALL WE HAVE FOR LUNCHEON 



DESSERTS 



Pistachio Ice Cream 
Pistachio Mousse 
Raspberry Ice 
Raspberry Sherbet 
Raspberry Mousse 
Raspberry and Currant 

Ice 
Strawberry Ice 
Strawberry Ice Cream 
Strawberry Sherbet 
Strawberry Mousse 
Tutti-Frutti 
Vanilla Ice Cream 

SAUCES FOR ICE 
CREAMS 

Caramel Sauce 
Chocolate Sauce 
Coffee Sauce 
Fruit Sauce 
Strawberry Sauce 

FRUITS 
Apples 

baked 

stewed 
Banana 

baked 

sauted 

uncooked 
Blackberries with Cream 
Compote of 

Pears 

Pineapple 

Plums 

Prunes 

Strawberries 
Grapefruit 
Grapes 
Melons 

Cantaloupe 

Cassaba Melon 

Honeydew Melon 



Oranges 
Peaches 

baked 

uncooked 
Pears 

baked 

uncooked 
Quinces 

baked 

stewed 
Raspberries and Cream 
Strawberries and Cream 

See also the fruits under 
breakfast. 

LOAF CAKES 

Almond Cake 
Angel Cake 
Applesauce Cake 
Banana Layer Cake 
Bride's Cake 
Buttermilk Cake 
Chocolate Cake 
Chocolate Layer Cake 
Citron Cake 
Cocoanut Layer Cake 
Cocoanut Loaf Cake 
Coffee Cake 
Currant Cake 
Date Cake 
Devil's Food 
Dried Apple Cake 
Fig Cake 
Filbert Cake 
Fruit Cake 
Fudge Cake 
Ginger Cake 
Gold Cake 
Huckleberry Cake 
Jelly Roll 



Lady Baltimore Cake 
Lightning Cake 
Marbled Cake 
Mocha Cake 
Molasses Layer Cake 
Nut Cake 
Orange Cake 
Pineapple Cake 
Plain Cake 
Pound Cake 
Ribbon Cake 
Silver Cake 
Spiced Nut Cake 
Sponge Cake 
Sunshine Cake 
Tutti-Frutti Cake 
White Mountain Cake 

FILLINGS AND 

FROSTINGS FOR 

CAKE 

Almond Paste 
Caramel Frosting 
Chocolate Filling 
Chocolate Frosting 
Cocoanut Filling 
Cream Filling 

Chocolate 

Coffee 

Lemon 

Vanilla 
Fig Filling 
Fruit Filling 
Lemon Filling 
Maple Sugar Frosting 
Marshmallow Paste 
Mocha Frosting 
Nut Filling 
Nut Caramel Frosting 
Orange Filling 



WHAT SHALL WE HAVE FOR LUNCHEON 



27 



DESSERTS 



CHEESE 



Orange Frosting 
Pistachio Paste 

SMALL CAKES 

Anise-seed Cakes 
Cup Cakes 
Fig Newtons 
Huckleberry Cup Cakes 
Lady Fingers 
Marguerites 
Molasses Drop Cakes 
Nut Cup Cakes 
Spiced Cup Cakes 
Social Tea Biscuits 
Sour Milk Cup Cakes 
Sponge Cakes 
Sponge Drop Cakes 

COOKIES 

Cocoanut Snaps 

Filled Cookies 

Ginger Snaps 

Hermits 

Jumbles 

Lemon Snaps 

Macaroons 

Molasses Drop Cookies 

Oatmeal Cookies 

Peanut Wafers 

Rice Cakes 

Spiced Wafers 

Sugar Cookies 

Vanilla Wafers 

Walnut Wafers 



?E— 2 



OTHER DESSERTS 

Charlotte Russe 

Maple 

Vanilla 
Cream Puffs 

Almond filling 

Lemon filling 

Orange filling 

Whipped Cream filling 
Crullers 

American 

French 
Dumplings 

Apple 

Banana 

Berry 

Blueberry 

Huckleberry 

Peach 

Pear 
Eclairs 

Chocolate 

Coffee 

Maple - 

Vanilla 
Napoleons 
Shortcakes 

Old-fashioned 

French 

(Any Seasonable Fruit) 



American or Store 

Brie 

Camembert 

Cheddar 

Cottage 

Cream 

Edams 

English Dairy 

Gervais 

Gongonzola 

Gouda 

Gruyere, Swiss 

Liederkranz 

Limburger 

Liptower 

Muenster 

Neufchatels 

Nippy 

Parmesan 

Pimento 

Pineapple 

Port de Salut 

Provolona 

Reggiano 

Romano 

Roquefort 

Sage 

Stilton 

Swiss 

CRACKERS 

Arrowroot 

Butter-thins 

Milk 

Saltines 

Soda 

Water-thins 



28 



WHAT SHALL WE HAVE FOR LUNCHEON 



BEVERAGES 



CONDIMENTS, PICKLES, ETC. 



Coffee 


Beet 


Spiced Grapes 


Tea 


Pickles 


Sweet Tomato Pickle 


Chocolate 


Relish 


Tabasco 


Cocoa 


Cabbage, Red 

pickled 
Catsup, 
Anchovy 
Grape 
Mushroom 


Tomato and Celery Relish 


Milk 


Tomato, Green, Pickle 


Malted Milk 


Tomato, Ripe, Pickle 


Postum or other coffee 


Vinegar 


substitute 


Cider 


Buttermilk 


Tomato 


Horseradish 


Water 


Walnut 


Mint 




Celery Relish 


Raspberry 
Wine 




Chili Sauce 


Walnuts, Pickled 




Chow Chow 


Worcestershire Sauce 




Chutney 






Cucumber Pickles 






Dill Pickles 






Gherkins 






sour 






sweet 






Harvey's Sauce 






Horseradish 






Mint Sauce 






Mixed Pickle 






sour 






sweet 






Mushrooms, Pickled 






Mustard 






Mustard Pickles 






Olives, Green 






plain 






stuffed 






Olives, Ripe 






Onions, Pickled 






Oscar*s Sauce 






Peaches, Sweet Pickled 




1 


Pepper 




i 


black 




1 


cayenne 


' 




white 


• 




Piccalili 






Spiced Currants 





WHAT SHALL WE HAVE 
FOR DINNER 



30 



WHAT SHALL WE HAVE FOR DINNER 



APPETIZERS 



Anchovies 

Cervelotwurst 

Clam Cocktail 

Clams on the half-shell 

Crab-meat Cocktail 

Fruit Cocktail 

Grapefruit 

Lobster Cocktail 

Oyster Cocktail 

Oysters on the half-shell 

Pimentoes 

Salami 

Sardelles 

Shrimp Cocktail 



<^ 




♦ SOUPS 

<*> 


Asparagus Soup 


Fish Soup 


plain 


Gumbo Soup 


cream of 
Barley Soup 

cream of 


Julienne Soup 
Lobster Soup 




cream ot 


Bean Soup 


Mock-turtle Soup 


Beef Soup 


Mushroom Soup 


Bouillon 


cream of 


Broth 


Mutton Soup 


Beef 
Chicken 


Okra Soup 


Clam 


Onion Soup 


Fish 


cream of 


Lamb 


Oxtail Soup 


Mutton 


Oyster Soup 


Scotch 


cream of 


Carrot Soup 


Pea Soup, Green 


cream of 


cream of 


Cauliflower Soup 


Pea Soup, Split 


cream of 


Potato Soup 


Celery Soup 


Puree of 


plain 


Artichoke 


cream of 


Asparagus 


Cheese Soup 


Barley 


Chicken Soup 


Chicory 


plain 


Cucumber 


cream of 


Green Peas 


Chicken Gumbo Soup 
Chowder 

Corn 


Parsnip 

Potato 

Spinach 


Clam 
Fish 


String Bean 


Tomato 


Clam Soup 


Rice Soup 

cream of 


Consomme 
plain 
with noodles 


Spinach Soup 

cream of 


with rice 


Tomato Soup 


with sago 


plain 


with tapioca 


cream of 


Consomme Jelly 


Turnip Soup 


Corn Soup 


Turtle Soup 


cream of 


Veal Soup 


Crab-meat Soup 


Vegetable Soup 


cream of 


Venison Soup 



WHAT SHALL WE HAVE FOR DINNER 



31 



FISH 



Bass 


Eels 


Mackerel 


au gratin 


jellied 


baked 


baked 


stewed 


boiled 


boiled 


Flounders or Fluke 


broiled 


broiled 


baked 


fillet 


fried 


broiled 


fried 


in timbales 


fillet 


Mullet 


Blackfish 


fried 


boiled 


broiled 


souchet 


broiled 


Bloaters 


Frogs' Legs 


fried 


broiled 


fried 


Mussels 


on toast 


stewed 


mariniert 


Bluefish 


Frost-Fish or Tom-Cod 


steamed 


baked 


fried 


stufifed 


boiled 


broiled 


Oysters 


Butterfish 
fried 


Grayling 

bakpH 


a la Maryland 
a la Newburg 


Carp 


broiled 


baked 


baked 


fried 


broiled 


boiled 


deviled 


steaks, broiled 


Haddock, Fresh 


en brochette 


steaks, fried 


baked 


fried 


Clams 


broiled 


rolled in bacon 


baked 


fried 


scalloped 


croquettes 


Halibut 


Perch 


fried 


au gratin 


boiled 


fritters 


baked 


broiled 


steamed 


boiled 


fried 


Codfish 


fillet 


Pike 


baked 


steak, broiled 


baked 


boiled 


steak, fried 


boiled 


creamed 

cutlets or steaks 


Kingfish 
boiled 


Pompano 

broiled 


Crabs, Hard-Shelled 


broiled 


fried 


a la Creole 


fried 




a la Newburg 


Lobster 


Porgies 

broiled 


au gratin 
deviled 


a la Maryland 
a la Newburg 


fried 


scalloped 


baked 


Prawns 


Crabs, Soft-Shelled 


boiled 


a la Creole 


broiled 


broiled 


curry of 


fried 


croquettes 


Red Snapper 


Eels 


cutlets 


baked 


boiled 


deviled 


boiled 


fried 


en brochette 


fillet 



32 



WHAT SHALL WE HAVE FOR DINNER 







FISH 






Salmon 




Sole 


Parsley 




au gratin 

baked 

boiled 

creamed 

croquetes 

cutlets or 


steaks, 


broiled 
creamed 
fillet 
fried 
Sturgeon 
baked 


Shrimp 
Tartar 
Tomato 
White 




broiled 




cutlets, broiled 






cutlets or 


steaks, 


cutlets, fried 






fried 
fillet 
scalloped 




Swordfish Steaks 

broiled 
fried 






Sardines 

in oil 

broiled 

deviled 

with tomato sauce 

Scallops 

baked 
broiled 
deviled 
fried 


Terrapin 

a la Maryland 

stewed 
Tom-cod: see Frost-fish 
Trout 

baked 

broiled 

fried 
Tuna Fish 






Shad 

baked 
boiled 
broiled 
fried 




Weakfish 
baked 
boiled 

Whitebait 

fried 






planked 

Shad Roe 

broiled 
fried 

Shrimps 


Whiting 

baked 
boiled 
broiled 
fried 


! 
1 




d Id i\ c vv 

creamed 
Skate 


•^"^& 


SAUCES FOR FISH 






boiled 






(small) fried 


1 Anchovy 




* 


Smelts 




Butter 






baked 

broiled 

fried 

Sole 

au gratin 
baked 




Caper 

Cream 

Hollandaise 


1 
1 
1 






Horseradish 
1 Lobster 


1 




boiled 




Mustard 


i 





WHAT SHALL WE HAVE FOR DINNER 



33 



ENTREES 



ROASTS 



Beef 

curry of 

fritters 
Beef Liver 

minced on toast 
Beef Tongue 
Calf's Brain 
Calfs Head 

a la Vinaigrette 
Calfs Liver 

minced 
Calf's Tongue 
Chicken 

a la Maryland 

broiled 

creamed 

curry of 

fricasseed 

fried 

in jelly 

minced on toast 
Chicken Livers 

broiled 

fried with onions 

stewed with mushrooms 

Croquettes 

Beef 

Beef and Rice 

Banana 

Cheese 

Chestnut 

Chicken 

Lamb 

Lentil 

Ovster and Macaroni 

Pork 

Rice 

Rice and Tomato 

Salmon 

Sweetbread 

Turkey 

Veal 

Fritters 
Apple 
Banana 



Fritters 

Cauliflower 

Celery 

Cherry 

Clam 

Orange 

Sardines 

Tomato 
Kidneys, Lamb 

broiled 

en brochette 
Lamb 

curry of 

fricasseed 

minced on toast 
Lamb's Liver 

baked with Salt Pork 
and Onions 

minced 
Lamb's Tongue 

pickled 

Mutton 

minced on toast 
Pate de foie gras 
Pork, Salt 

creamed 
Qiiail 

broiled 
Reed Birds 

broiled 
Sweetbreads 

braised 

broiled 
Turkey 

fricasseed 

minced on toast 
Veal 

curry 

fricasseed 

minced on toast 



MEATS 

Beef 

a la mode 

braised 

fillet, larded 

plain roast 

pot roast 
Beef, Corned 

boiled 
Beef or Ox Tongue 
Ham 

Fresh 

Smoked 

Virginia 
Lamb or Mutton 

breast of 

leg of 

loin of, rolled and 
braised 

loin of, rolled and 
baked 

saddle of 

shoulder of, braised 

shoulder of, stuffed 
Pork 

loin of 
Spare-ribs, Fresh 
Suckling Pig 
Veal 

breast of 

leg of 

loin of 

neck of, braised 

shoulder of 
Venison 

POULTRY 

Capon 

Chicken 

Duck, Domestic 

Duck, Wild 

Duckling 

Goose 



34 



WHAT SHALL WE HAVE FOR DINNER 



ROASTS 



VEGETABLES 



Gosling 


Artichokes 




Cauliflower, continued 


Grouse 


boiled 




au gratin 


Guinea Hen 


creamed 




cream sauce 




fried 




curried 


Quail 


mashed 




Hollandaise Sauce 


Partridge 


stuffed 




Celery 


Pheasant 


Asparagus 




creamed 


Pigeons 


with butter 




fried 


Plover 


with Hollandaise Sauce 


stewed 


Prairie Hen 


with White 


Sause 


Celery and Macaroni 


Squabs 
Turkey 


Beans, Dried 

baked 
boiled 




stewed 

Corn 

on the ear 




Beans, Green ( 


3r String 


fritters 


STEAKS, CHOPS, AND 
CUTLETS 


Beans, Lima, 

boiled 


Dried 


scalloped 
stewed 


To Be Broiled or Fried 


creamed 




Cucumbers 




Beans, Lima, 


Fresh 


fried 


Beef Steak 

flank 


Beans, Red or 

boiled 


Kidney 


stewed 
stuffed 


flat-bone 

porterhouse 

round 


with rice 
Beet-greens 




Dandelion Greens 

boiled 


sirloin 


boiled 




Eggplant 


tenderloin or fillet 


Beets 




baked 


mignon 


buttered 




en casserole 


Lamb Chops 
leg 
lorn 


stuffed 

with sour sauce 


fried 
scalloped 


Brussels Sprouts 


stuffed 


rib 


creamed 




Kohl-Rabi 


shoulder 


scalloped 




stewed 


double lamb chop cr 


Cabbage 




Leeks 


English mutton chop 


au gratin 




Lentils 


Ham Steak 


boiled 




boiled 


Pork Chops 

loin 
rib 


braised 
creamed 
hot slaw 




Macaroni 

a la Italienne 
au gratin 


Pork Tenderloin 


Carrots 




baked with tomatoes 


Veal Chops 


buttered 




boiled 


loin 


creamed 




with cream sauce 


rib 


mashed 




with mushrooms 


Veal Cutlet 


Carrots and Peas 


with tomato sauce 


plain 


Cauliflower 




Mushrooms 


breaded 


plain 




baked 


Venison Steak 


a la Parmesan 


broiled 



WHAT SHALL WE HAVE FOR DINNER 



35 



VEGETABLES 



Mushrooms, continued 

creamed 

fried 

sauted 

stewed 
Nudels (Noodles) 
Okra 

boiled 

scalloped 
Onions 

baked 

boiled 

fried 

French fried 

scalloped 

stuffed 
Oysterplant or Salsify 

creamed 

fritters 

scalloped 

stewed 
Parsnips 

baked 

boiled 

candied 

fried 

fritters 

mashed 
Peas, Dried 
Peas, Green 

boiled 

creamed 
Peppers, Green 

boiled 

stuffed 
Potatoes, White 

a la Hollandaise 

au gratin 

baked, new 

baked, old 

boiled, new 

boiled, old 

cakes 

chips 

croquettes 



Potatoes, VJhitejCOutinucd 

deviled 

Franconia 

fried 

French fried 

fritters 

hashed and baked 

hashed brown 

Julienne 

Lyonnaise 

mashed 

O'Brion 

Parisian 

stuffed 
Potatoes, Sweet 

au gratin 

baked 

boiled 

candied 

fried 

grilled 
Rice 

au gratin 

boiled 

croquettes 
Sauerkraut 
Spaghetti 

a la Italienne 

au gratin 

baked with tomatoes 

boiled 

with mushrooms 

with tomato sauce 
Spinach 

boiled 

creamed 
Squash 

baked 

boiled 

fried 
Succotash 

Tomatoes, Green 

fried 

Tomatoes, Ripe 

baked 



Tomatoes, Ripe, continued 

broiled 

creamed 

deviled 

scalloped 

stewed 

stuffed with bread 

stuffed with mushrooms 
Turnips 

au gratin 

boiled 

creamed 

mashed 
Yams 

baked 

boiled 



36 



WHAT SHALL WE HAVE FOR DINNER 



SALADS 



Alligator Pear Salad 

Anchovy Salad 

Apple Salad 

Apple and Cucumber Salad 

Artichoke Salad 

Asparagus and Chicory Salad 

Asparagus and Lettuce Salad 

Asparagus, Peas, Beans, and Carrots 

Salad 
Banana Salad 
Beans (Lima) Salad 
Beans (String) Salad 
Beet and Cabbage Salad 
Beet and Lettuce Salad 
Beet and Onion Salad 
Beet-tops Salad 
Brussels Sprouts Salad 
Cabbage Salad 
Cauliflower Salad 
Carrot and Dandelion Salad 
Carrot and Watercress Salad 
Celery Salad 

Celery and Almond Salad 
Cherry and Pineapple Salad 
Chicory Salad 
Cole Slaw 

Cream Cheese and Pimento Salad 
Cucumber Salad 
Cucumber and Onion Salad 
Cucumber and Tomato Salad 
Dandelion Salad 
Endive Salad 
Fruit Salad 
Grapefruit Salad 
Lettuce Salad 

Lettuce and Dandelion Salad 
Lettuce and Tomato Salad 
Malaga Grape Salad 
Mushroom Salad 
Onion Salad 



Orange and Malaga Grape Salad 

Orange and Tomato Salad 

Pear Salad 

Pear and Cherry Salad 

Peas (Green) Salad 

Pineapple Salad 

Pineapple and Cream Cheese Salad 

Radishes and Cucumber Salad 

Radishes and Spring Onions Salad 

Romaine Salad 

Spinach and Egg Salad 

Sweet-Pepper Salad 

Tomato Salad 

Tomato and Artichoke Salad 

Tomato and Cucumber Salad 

Tomato and Green Pepper Salad 

Tomato and Onion Salad 

Tutti Frutti Salad 

Waldorf Salad 

Watercress 

SALAD DRESSINGS 

Boiled Dressing 

Cream Dressing 

French Dressing 

French Chiffonade Dressing 

French Thousand Island Dressing 

Mayonnaise Dressing 

Russian Dressing 

Thousand Island Dressing 

See also Salads under Luncheon 



BREAD 



WHAT SHALL WE HAVE FOR DINNER 

<^ DESSERTS 



.37 



Bread Sticks 
Dinner Rolls 
French Bread 
Graham Bread 
Gluten Bread 
Milk Bread 
Oatmeal Bread 
Rye Bread 
White Bread 
Whole Wheat Bread 



i PUDDINGS 


Lemon Souffle 


Apple Pudding 


Mocha Souffle 


Apple and Rice Pudding 


Orange Pudding 


Apple Tapioca Pudding 


Peach Pudding 


Arrowroot Puddine 


Peach Tapioca Pudding 


Banana Pudding 


Pineapple Pudding 


Bavarian Cream, Coffee 


Plum Pudding 


Bavarian Cream, Straw- 


Poor Man's Pudding 


' berry 
Blanc Mange 


Prune Pudding 


Raisin Pudding 


Bread Pudding 


Rice Pudding 


Brown Betty 


plain 
with eggs 


Cabinet Pudding 


with raisins 


Caramel Pudding 


Sago Pudding 


Chocolate Bread Pudding 


Snow Pudding 


Chocolate Pudding 


Suet Pudding 


Chocolate Souffle 


Tapioca Pudding 


Cornstarch Pudding 




Cottage Pudding 


PUDDING SAUCES 


Custard 


Caramel Sauce 


plain 


Chocolate Sauce 


1 caramel 




coffee 


Cream Sauce 


' peach meringue 


Custard Sauce 


Custard Souffle 


Hard Sauce 


Farina Pudding 


Lemon Sauce 


Fig Pudding 


Molasses Sauce 


Gelatine 


Orange Sauce 


plain 


Strawberry Sauce 


with fruit 


Vanilla Sauce 


Graham Pudding 




Indian Pudding 


PIES 


Jelly 


Apple Pie 


cherry 
coffee 


Apple Meringue Pie 


lemon 


Apricot Pie 


orange 


Blackberry Pie 


raspberry 


Blueberry Pie 


strawberry 


Cherry Pie 


i Junket 


Chocolate Cream Pie 


Lemon Cream Pudding 


Cocoanut Custard Pie 



38 



WHAT SHALL WE HAVE FOR DINNER 



DESSERTS 



Cranberry Pie 
Cream Pie 
Custard Pie 
Date Pie 
Huckleberry Pie 
Lemon Pie 
Lemon Meringue Pie 
Macaroon Custard Pie 
Mince Pie 

Peach Meringue Pie 
Prune Pie 
Pumpkin Pie 
Raisin Pie 
Rhubarb Pie 
Squash Pie 
Sweet Potato Pie 

TARTS 
Apple 
Apricot 
Cherry 
Cocoanut 
Currant, Green 
Currant, Red 
Custard 
Gooseberry 
Peach 
Plum 
Rhubarb 

FROZEN DESSERTS 

Almond Ice Cream 
Almond Mousse 
Banana Ice 
Banana Ice Cream 
Banana Sherbet 
Banana Mousse 
Biscuit Tortoni 
Blackberry Ice 
Blackberry Mousse 



Caramel Ice Cream 
Caramel Mousse 
Cherry Ice 
Cherry Ice Cream 
Cherry Mousse 
Cherry Sherbet 
Coffee Ice Cream 
Coffee Mousse 
Currant Ice 
Custard 
Fig Ice Cream 
Ginger Ice Cream 
Grape Ice 
Grape Sherbet 
Grape Mousse 
Lemon Ice 
Lemon Ice Cream 
Lemon Sherbet 
Lemon Mousse 
Macaroon Ice Cream 
Maple Ice Cream 
Maple Mousse 
Maraschino Ice 
Milk Sherbet 
Mint Ice 

Neapolitan Ice Cream 
Nesiserole Pudding 
Orange Ice 
Orange Ice Cream 
Orange Sherbet 
Orange Mousse 
Peach Ice 
Peach Ice Cream 
Peach Mousse 
Pineapple Ice 
Pineapple Ice Cream 
Pineapple Sherbet 
Pineapple Mousse 
Pistachio Ice Cream 



Pistachio Mousse 
Raspberry Ice 
Raspberry Sherbet 
Raspberry Mousse 
Raspberry and Currant 

Ice 
Strawberry Ice 
Strawberry Ice Cream 
Strawberry Sherbet 
Strawberry Mousse 
Tutti Frutti 
Vanilla Ice Cream 

SAUCES FOR ICE 
CREAM 

Caramel Sauce 
Chocolate Sauce 
Coffee Sauce 
Fruit Sauce 
Strawberry Sauce 

FRUITS 

Apples 

baked 

stewed 
Banana 

baked 

sauted 

uncooked 
Blackberries with Cream 
Compote of 

Pears 

Pineapple 

Plums 

Prunes 

Strawberries 
Grapefruit 
Grapes 
Melons 

Cantaloupe 

Cassaba Melon 

Honeydew Melon 



WHAT SHALL WE HAVE FOR DINNER 



39 



DESSERTS 



Oranges 
Peaches 

baked 

uncooked 
Pears 

baked 

uncooked 
Quinces 

baked 

stewed 
Raspberries and Cream 
Strawberries and Cream 

LOAF CAKES 

Almond Cake 
Angel Cake 
Applesauce Cake 
Banana Layer Cake 
Bride's Cake 
Buttermilk Cake 
Chocolate Cake 
Chocolate Layer Cake 
Citron Cake 
Cocoanut Layer Cake 
Cocoanut Loaf Cake 
Coffee Cake 
Currant Cake 
Date Cake 
Devil's Food 
Dried Apple Cake 
Fig Cake 
Filbert Cake 
Fruit Cake 
Fudge Cake 
Ginger Cake 
Gold Cake 
Huckleberry Cake 
Jelly Roll 

Lady Baltimore Cake 
Lightning Cake 



Marbled Cake 
Mocha Cake 
Molasses Layer Cake 
Nut Cake 
Orange Cake 
Pineapple Cake 
Plain Cake 
Pound Cake 
Ribbon Cake 
Silver Cake 
Spiced Nut Cake 
Sponge Cake 
Sunshine Cake 
Tutti-frutti Cake 
White Mountain Cake 

FILLINGS AND 

FROSTINGS FOR 

CAKES 

Almond Paste 
Caramel Frosting 
Chocolate Filling 
Chocolate Frosting 
Cocoanut Filling 
Cream Filling 

chocolate 

coffee 

lemon 

vanilla 
Fig Filling 
Fruit Filling 
Lemon Filling 
Maple Sugar Frosting 
Marshmallow Paste 
Mocha Frosting 
Nut Filling 
Nut Caramel Frosting 
Orange Filling 
Orange Frosting 
Pistachio Paste 



SMALL CAKES 
Anise-Seed Cakes 
Cup Cakes 
Fig Newtons 
Huckleberry Cup Cakes 
Lady Fingers 
Marguerites 
Molasses Drop Cakes 
Nut Cup Cakes 
Spiced Cup Cakes 
Social Tea Biscuits 
Sour Milk Cup Cakes 
Sponge Cakes 
Sponge Drop Cakes 

COOKIES 

Cocoanut Snaps 

Filled Cookies 

Ginger Snaps 

Hermits 

Jumbles 

Lemon Snaps 

Macaroons 

Molasses Drop Cookies 

Oatmeal Cookies 

Peanut Wafers 

Rice Cakes 

Spiced Wafers 

Sugar Cookies 

Vanilla Wafers 

Walnut Wafers 

OTHER DESSERTS 

Charlotte Russe 

Maple 
Vanilla 
Cream Puffs 
Almond filling 
Lemon filling 
Orange filling 
Whipped cream filling 



40 



WHAT SHALL WE HAVE FOR DINNER 



DESSERTS 



CHEESE 



BEVERAGES 



Crullers 

American 

French 
Dumplings 

Apple 

Banana 

Berry 

Blueberry 

Huckleberry 

Peach 

Pear 
Eclairs 

Chocolate 

Coffee 

Maple 

Vanilla 
Napoleons 
Shortcakes 

Old-fashioned 

French 

(Any Seasonable Fruit) 



American or Store 

Brie 

Camembert 

Cheddar 

Cottage 

Cream 

Edams 

English Dairy 

Gervais 

Gongonzola 

Gouda 

Gruyere, Swiss 

Liederkranz 

Limburger 

Liptower 

Muenster 

Neufchatels 

Nippy 

Parmesan 

Pimento 

Pineapple 

Port du Salut 

Provolona 

Reggiano 

Romano 

Roquefort 

Sage 

Stilton 

Swiss 



Coffee 

Tea 

Chocolate 

Cocoa 

Milk 

Malted Milk 

Postum or other coffee 

substitute 
Buttermilk 
Water 



CRACKERS 



Arrowroot 

Butterthins 

Milk 

Saltines 

Soda 

Water-thins 



WHAT SHALL WE HAVE FOR DINNER 



41 



CONDIMENTS, PICKLES, ETC. 



Beet 


Spiced Currants 




Pickled 


Spiced Grapes 




Relish 


Sweet Tomato Pickle 




Cabbage, Red 


Tabasco 




Pickled 


Tomato and Celery Relish 




Catsup 

Anchovy 
Grape 


Tomato, Green, Pickle 




Tomato, Ripe, Pickle 




Mushroom 


Vinegar 




Tomato 


Cider 




Walnut 


Horseradish 




Celery Relish 


Mint 
Raspberry 




Chili Sauce 


Wine 




Chow Chow 


Walnuts, Pickled 




Chutney 






Cucumber Pickles 






Dill Pickles 






Gherkins 






sour 






sweet 






Harvey's Sauce 






Horseradish 






Mint Sauce 






Mixed Pickle 






sour 






sweet 






Mushrooms, Pickled 






Mustard 






Mustard Pickles 






Olives, Green 






plain 






stuffed 






Olives, Ripe 






Onions, Pickled 






Oscar's Sauce 






Peaches, Sweet Pickled 






Pepper 






black 






cayenne 






white 






Piccalili 






Spiced Cherries 







ONE-DISH DINNERS 



?E— 4 



ONE-DISH DINNERS 

Cooked in one pot, served on one platter, eaten from one plate for each person 
— these dinners save time and steps for the housewife. They are hot and savory 
and the family will like them ; they are good, nourishing food, containing all that 
is needed to replace worn out tissue and used-up energy in adults and to promote 
"rowth in children. 



Beef Stew 

Chicken Stew 

Dried Peas with Rice and Tomatoes 

Fish Chowder 

Hungarian Goulash 

Irish Stew 

Kidney Stew 



Lamb Stew 

Mutton Stew 

New England Boiled Dinner 

Pig*s Knuckles and Sauerkraut 

Pork Stew 

Rabbit Stew 



Rice, Hominy, or Dumplings may be used in any of these dishes, thus adding 
to the number of one-dish dinners. 



Lining a deep dish with pastry, putting in the left-over stew, adding a top 
crust, and baking will give still more one-dish dinners. 



44 



WHAT SHALL WE FEED THE CHILDREN 



DIETARY OF A GROWING CHILD 

BY S. JOSEPHINE BAKER, M.D. (rEVISEd) 



From the Twelfth to the Eighteenth 
Month 

6:30. First Meal — (1) On rising: 1 to 
2 ounces juice of a sweet orange, or pulp 
of 6 stewed prunes, or 1 ounce pineapple 
juice. (2) 8 ounces milk with either zwei- 
back, or toasted biscuits, or stale toasted 
bread. (3) A cereal. Note: Fruit must 
be given not less than either one-half hour 
before or one-half hour after milk. 

10:30. Second Meal — During fore- 
noon : Milk alone or with zwieback. 

2:00. Noon Meal — (1) 6 ounces soup, 
or 3 ounces beef-juice. Note : Soup may 
be made of chicken, beef or mutton. (2) 
Stale bread may be added to the above. 
(3) A vegetable. 

Fourth Meal — Afternoon — Milk, or 
toasted bread and milk. 

6:00. Evening Meal — (1) 4 ounces 
thick gruel mixed with 4 ounces top half 
milk; taken with zwieback. Note: Gruel 
may be made of oatmeal, farina, barley, 
hominy, wheatena, or rice. (2) Apple- 
sauce or prune jelly. 

Total milk in 24 hours, 1 to 1^ quarts. 

Note: 8 ounces is equal to a half -pint. 

From the Eighteenth to the Twenty- 
fourth Month 
Breakfast — (1) Juice of 1 sweet orange 
or pulp of 6 stewed prunes or pine-apple 
juice (fresh or bottled), 1 ounce. (2) A 
cereal, such as cream of wheat, oatmeal, 
farina, or hominy preparations with top 
milk (top 16 ounces), sweetened or salted. 
A glass of milk, bread and butter. Note : 
If constipated, give the fruits one-half 
hour before breakfast with water; if not, 
they may be given during the forenoon. 
Raw fruit juice must be given either one- 
half hour before or one-half hour after 
milk. 



Forenoon — A glass of milk with two 
toasted biscuits or zwieback or graham 
crackers. 

Dinner — (1) Broth or soup made of 
beef, mutton or chicken, and thickened 
with peas, farina, sago, or rice, or beef- 
juice with stale breadcrumbs, or clear veg- 
etable soup with yolk of egg, or tgg soft 
boiled, with breadcrumbs, or the tgg 
poached, with a glass of milk. (2) Des- 
sert : Apple-sauce, prune-pulp, with stale 
lady fingers or graham wafers, or plain 
puddings ; rice, bread, tapioca, blanc- 
mange, junket, or baked custard. 

Slipper — Glass of milk, warm or cold ; 
zwieback and custard or stewed fruit. 

Total milk in 24 hours, 1^ quarts. 

From Two to Three Years 

Breakfast — (1) Juice of 1 sweet or- 
ange, or pulp of 6 stewed prunes, or 1 
ounce pineapple juice (fresh or bottled) 
or apple-sauce. (2) A cereal, such as 
oatmeal, farina, cream of wheat, hommy 
or rice, slightly sweetened or salted as pre- 
ferred, with the addition of top milk (top 
16 ounces), or a soft boiled or poached 
Qgg with stale bread or toast. (3) A glass, 
of milk. Note : If constipated, give the 
fruits one-half hour before breakfast with 
water; if not, they may be given during 
the forenoon. Milk and raw fruit juice 
should under no circumstances be given 
at the same meal. 

Dinner — (1) Broth or soup made of 
chicken, mutton or beef, thickened with 
arrowroot, split peas, rice, or with addi- 
tion of the yolk of an egg or toast squares. 
(2) Scraped beef or white meat of 
chicken or broiled fish (small amount), 
cr mashed or baked potato with fresh 
peas, or spinach or carrots. (3) Dessert: 



46 



WHAT SHALL WE FEED THE CHILDREN 



47 



Apple-sauce, baked apple, rice pudding, 
junket, or custard. 

Supper — (1) A cereal or egg (if Qgg is 
not taken with breakfast) with stale bread 
cr toast ; or bread and milk, or toast and 
cocoa, or bread and custard. (2) Stewed 
prunes or some other stewed fruit. 

From Three to Six Years 

Breakfast — (1) Fruits: An orange, ap- 
I)le, pear, or stewed prunes. (2) Cereal: 
Oatmeal, hominy, rice, or wheat prepara- 
tions, well-cooked and salted, with thin 
cream and sugar; or egg: soft-boiled, 
poached, in omelet or scrambled. (3) 
Milk or cocoa. 

Dinner — (1) Soup: Beef, chicken, or 



mutton. (2) Meat: Chicken or beefsteak 
or roast beef or lamb chops or fish. (3) 
Vegetables: Spinach or carrots or string 
beans, peas, cauliflower tops, mashed or 
baked potatoes, beets or lettuce (without 
vinegar). Macaroni, spaghetti. Bread 
and butter — not fresh bread or rolls. (4) 
Dessert : Custard, rice, bread, or tapioca 
pudding, ice-cream (once a week), corn- 
starch pudding (chocolate or other flavor), 
stewed prunes or baked-apple. 

Supper — (1) Milk-toast or graham 
crackers and milk ; or a thick soup, as pea, 
or cream of celery with bread and butter ; 
or a cereal and thin cream with bread and 
butter. (2) Stewed fruit, custard or a 
plain pudding; jam or jelly. 



SAMPLE DIET FOR A WEEK 

FOR CHILDREN 7 TO 12 YEARS 

WINTER 

Toward sprmg, wdien eggs are abundant, they may be given more frequently, 
replacing some meat and milk. Cottage cheese should be made at home or the best 
grade purchased and used only when fresh. 



BREAKFAST 
First Day — 

Oatmeal, % cup, with milk. 

Bread and butter, 2 to 3 slices. 

Baked apple, 1. 

Milk to drink, 1 glass. 
Second Day — 

Hominy, % cup, with milk. 

Bread and butter, 2 to 3 slices. 

Bacon, 1 slice. 

Cocoa with milk, 1 cup. 
Third Day — 

Corn meal, V2 to % cup, with milk. 

Toast and butter, 2 to 3 slices. 

Apple sauce, 2 to 4 tablespoonfuls. 

Milk to drink, 1 glass. 
Fourth Day — 

Oatmeal, % cup, wnth milk. 

Bread and Butter, 2 to 3 slices. 



Stewed prunes or figs, 3 or 4. 
Cocoa with milk, 1 glass. 
Fifth Day- 
Force or corn cakes, 1 to 2 cups, and 

milk. 
Bread and butter, 2 to 3 slices. 
Soft egg and bacon, 1. 
Milk to drink, 1 glass. 

Sixth Day — 

Pettijohn or malt breakfast food, % 

cup, with milk. 
Bread and butter, 2 to 3 slices. 
Soft egg\ milk to drink, 1 glass. 

Seventh Day — 

Corn meal, % cup, with milk. 
Toast and butter, 2 to 3 slices. 
Stewed dried peaches, 2 to 3 table- 
spoonfuls. 
Cocoa with milk, 1 cup. 



48 



WHAT SHALL WE FEED THE CHILDREN 



DINNER 
First Day — 

Roast lamb, small slice : baked pota- 
toes. 
Beets, onions, or oyster plant, 2 to 3 

tablespoonfiils. 
Bread and butter, 2 to ?> slices. 
Rice pudding, 2 to 3 tablespoonfiils. 

Second Da\ — 

Vegetable soup, with carrots, beans, 

onions, 1 cup. 
Spinach with poached ^gg, 2 to 3 

tablespoonfuls. 
Corn bread and butter, 2 to 3 slices. 
Dates, 4 or 5. 

Third Day— 

Rice and meat loaf, small portion. 

Stewed celery or cauliflower, 2 to 3 
tablespoonfuls. 

Bread and butter, 2 to 3 slices. 

Baked Indian pudding, 2 tablespoon- 
fuls. 

Fourth Day — 

Beef stew with vegetables, small por- 
tion. 

Bread and butter, 3 to 4 slices. 

Rice pudding or custard, 2 to 3 table- 
spoonfuls. 

Fifth Day— 

Chicken, small slice ; potato soup with 

milk, 2 to 3 cups. 
Creamed carrots or onions, 2 to 3 

tablespoonfuls. 
Ginger bread and thin cream, 1 small 

piece. 
Bread and butter, 2 to 3 slices. 

Sixth Day — 

Creamed or fresh broiled fish, small 

portion. 
Baked sweet potato, 1. 
Bread and butter, 2 to 3 slices. 
Baked apple, 1. 

Seventh Day — 

Lamb stew Avith vegetables, small 
portion. 



Boiled potato, 1. 

Bread or rice pudding, 2 to 3 table- 
spoonfuls. 
Bread and butter, 2 to 3 slices. 

SUPPER 

First Day — 

Scrambled ^gg, 1. 
Bread and butter, 2 to 3 slices. 
Oatmeal cookies, 1 to 2. 
Milk to drink, 1 glass. 

Second Day — 
Baked potato, 1. 
Bread and butter, 2 to 3 slices. 
Stewed apricots, 2 to 3 tablespoon- 
fuls. 
Cottage cheese, 1 tablespoonful. 

Third Day — 

Rice and milk, ^/^ cup. 

Baked banana, 1. 

Fruit cookies, 1 to 2. 

Bread and butter, 3 to 4 slices. 

Fourth Day — 

Corn bread and sirup, 2 to 3 pieces. 

Soft egg. 

Bread and butter, 2 to 3 slices, and 

peanut butter, ^/^ tablespoonful. 
Cocoa with milk, 1 glass. 

Fifth Day- 
Milk toast, 2 to 3 slices. 
Cottage cheese, 1 tablespoonful. 
Stewed prunes, 4 to 5. 
Cookies, 1 to 2. 
Milk to drink, 1 glass. 

Sixth Day — 

Spinach or bean soup, 1 cup. 
Baked potato, 1. 
Corn bread and butter, 2 pieces. 
Milk to drink, 1 glass. 

Seventh Day — 

Celery soup with milk, 1 cup. 
Bread and butter, 2 to 3 slices. 
Custard or junket, ^/^ cup. 
Ginger cookies, 1 to 2. 
Milk to drink, 1 glass. 



WHAT SHALL WE FEED THE CHILDREN 



41) 



SUMMER 



For the younger children use more milk and less meat. 



BREAKFAST 

first Day — 

Oatmeal, V2 to -K cup, with milk. 
Stewed fruit, 2 to 3 tables])oonfuls. 
Bread and butter, 2 to 3 slices. 
Milk to drink, 1 glass. 

Second Day — 

Force or corn flakes, 1 cup, with milk. 

Egg. 

Brown bread and butter, 2 to 3 slices. 

Milk to drink, 1 glass. 

Third Day — 

Hominy, V2 to % cup, with milk. 
Toast and butter, 2 to 3 slices. 
Baked banana, 1. 
Milk to drink, 1 glass. 

fourth Day — 

Corn meal, V2 to •% cup, with sirup. 
Scrambled egg, 1. 
Bread and butter, 2 to 3 slices. 
Milk to drink, 1 glass. 

fifth Day- 
Shredded wheat, 1. with milk. 
Corn bread and butter, 2 pieces. 
Apple sauce or stewed pears, 2 to 3 

tablespoonfuls. 
Milk to drink, 1 glass. 

Sixth Day — 

Force or corn flakes, 1 to 2 cups, with 

milk. 
Poached egg on toast. 
Brown bread and butter, 2 to 3 slices. 
Milk to drink, 1 glass. 

Seventh Day — 

Rice, V2 cup, with milk. 
Bread and butter, 2 to 3 slices. 
Stewed fruit, 2 to 3 tablespoonfuls. 
Milk to drink, 1 srlass. 



DINNER 
first Day — 

Lamb stew, with vegetables, small 

portion. 
Squash or string beans, 2 to 3 ta])lc- 

spoonfuls. 
Bread and butter, 2 to 3 slices. 
Bread pudding, 2 tablespoonfuls. 

Second Day — 

Chicken with rice, small portion. 
Mashed potato, 2 to 3 tablespoonfuls. 
Dandelion greens, or boiled onions, 2 

to 3 tablespoonfuls. 
Stewed fruit, 2 to 3 tablespoonfuls. 
Bread and butter, 2 to 3 slices. 

Third Day — 

Bacon, 1 slice. 

Poached egg and spinach. 

Spaghetti with tomatoes, 2 to 3 table- 
spoonfuls. 

Green peas or string beans, 2 to 3 
tablespoonfuls. 

Bread and butter, 1 to 2 slices. 

Rice pudding, 1 to 2 tablespoonfuls. 

fourth Day — 

Hamburg steak, 1 small ball. 

Stewed potatoes, 2 to 3 tablespoon- 
fuls. 

New beets and beet-top greens, 2 to 3 
tablespoonfuls. 

Stewed fruit, 2 to 3 tablespoonfuls. 

Bread and butter, 2 to 3 slices. 

fifth Day- 
Fish or clam chowder, % cup, or egg. 
New beets or spinach, 2 to 3 table- 
spoonfuls. 
Boiled potato. 

Bread and butter, 2 to 3 slices. 
Custard or junket, li cup. 



50 



WHAT SHALL WE FEED THE CHILDREN 



Sixth Day — 

Lamb hash or veal cutlet, small por- 
tion. 
String beans, 2 tablespoonfuls. 
Baked potato. 

Bread and butter, 2 to 3 slices. 
Apple sauce, 2 to 4 tablespoonfuls. 

Seventh Day — 

Dried pea or bean soup, 1 cup. 

Baked potato. 

Bread and butter, 2 to 3 slices. 

Lima beans or new beets, 2 table- 
spoonfuls. 

Ice cream or fruit sherbet, 2 table- 
spoonfuls. 

SUPPER 

First Day — 

Potato soup, with milk, 1 cup. 

Poached egg on toast. 

Brown bread and butter, 2 to 3 slices. 

Stewed prunes, 4 to 5. 

Milk to drink, 1 glass. 

Second Day — 

Spinach soup with milk, 1 cup. 
Corn bread and sirup, 2 to 3 pieces. 
Cottage cheese, 1 level tablespoonful. 
Ginger cookies, 1. 



Third Day — 

Corn flakes, 1 to 2 cups, with milk. 
Puree of lima beans, % cup. 
Ginger cookies, 1 to 2. 
Milk to drink, 1 glass. 

Fourth Day — 

Milk toast or rice, 1 cup, with milk. 

Baked potato, 1. 

Bread and butter, 2 to 3 slices. 



Milk to drink. 



1 glass. 



Fifth Day — 

Oatmeal soup, 1 cup. 
Squash, chard, or carrots, 2 to 3 table- 
spoonfuls. 
Stewed fruit, 2 to 4 tablespoonfuls. 
Bread and butter, 2 slices. 
Milk to drink, 1 glass. 
Plain cookies, L 

Sixth Day — 

Rice and milk, % cup. 

Corn bread and butter, 2 slices. 

Ginger cookies, 1 to 2. 

Milk to drink, 1 glass. 

Seventh Day — 
Baked potato, 1. 
Poached egg on toast, 1. 
Stewed prunes, 4 to 5. 
Plain cookies, 1 to 2. 
Milk, 1 glass. 



MENU FOR THE SCHOOL LUNCH-BOX 



1. Sandwiches: which form the best 
staple, made of stale bread and filled 
with finely-chopped boiled eggs well 
but mildly seasoned ; a nut paste, as 
peanut butter softened with milk or 
cream ; a dried fruit paste, made of 
chopped dates or figs. These kinds are 
all suitable for the younger chilren ; for 
the older ones, chopped meat, cheese, 
jellies, and jams are also desirable. 

2. Fruit: which is appetizing and car- 
ries well. The varieties mentioned for 
breakfast on page 10 are suitable, also 



cooked fruit if it can be carried, as apple- 
sauce, stewed raisins, pears, etc. Toma- 
toes may take the place of other fruit 
when liked. 

3. A sweet: as baked custard, plain 
cookies, sponge cake. 

4. Milk or fruit juice to drink if it can 
be carried. 

For the older children, stufifed eggs 
mildly seasoned, nuts, sweet chocolate, 
baked beans, crusty rolls filled with po- 
tato or other simple salad, help to give 
variety. 



WHAT SHALL WE FEED THE CHILDREN 



51 



FOOD BETWEEN MEALS 



Habits of regularity are essential to 
g-ood nutrition. Not only should meals 
be taken at the same time each day, but 
they should be of about the same rela- 
tive weight from day to day. If din- 
ner is eaten at night during the week, 
it should not be shifted to noon on Sun- 
days and holidays without taking into 
consideration possible disturbances in 
the even course of digestion. Eating 
between meals is to be absolutely dis- 
countenanced. It would be a good thing 
if all food could be locked up in the in- 
tervals so that no one would l3e tempted. 
If children are regularly hungry be- 



tween stated meals, something should 
be provided for them which does not 
tempt to eating merely for the sake of 
the flavor, and which is naturally easy 
to digest. ]\Iilk, dry bread, crackers, 
and ready-to-eat breakfast foods an- 
swer the purpose admirably. Mild 
fresh fruits are allowable if children are 
well and strong. 

By thus limiting this in-between meal 
to one or two simple foods, it will be 
naturally discontinued when no positive 
need for it exists, while no child who 
really needs food will have to go 
hungry. 



WHAT SHALL WE TAKE 
ON THE PICNIC 



54 



WHAT SHALL WE TAKE ON THE PICNIC 



SANDWICHES 



Use white bread, rye bread, brown bread, or crackers. 



American Cheese Sandwich 

American Cheese and Anchovy Sand- 
wich 

American Cheese and Chili Sauce Sand- 
wich 

American Cheese and Nut Sandwich 

Anchovy Sandwich 

Banana and Nut Sandwich 

Beef and Dill Pickle Sandwich 

Beefsteak Sandwich 

Boston Brown Bread and Chopped Pea- 
nut Sandwich 

Boston Brown Bread and Grated Cheese 
Sandwich 

Bread and Butter Sandwich (no Filling) 

Calf's Liver Sandwich 

Canton Gmger Sandwich 

Caviar Sandwich 

Celery Sandwich 

Celery and Uncooked Cabbage Sand- 
wich 

Chicken and Nut Sandwich 

Chicken and Tomato Sandwich 

Chicken Liver Sandwich 

Chicken Salad Sandwich 

Chopped Fig Sandwich 

Chopped Meat and Pickles Sandwich 

Chopped Nuts and Dates Sandwich 

Chopped Olives and Celery Sandwich 

Chopped Ripe Olives and Walnut Sand- 
wich 

Club Sandwich 

Crab-meat and Grated Cheese Sandwich 

Crab-meat and Pimento Sandwich 

Cream Cheese and Lettuce Sandwich 

Cream Cheese and Peanut Butter Sand- 
wich 

Cream Cheese and Pimento Sandwich 

Cream Cheese and Olive Sandwich 



Cream Cheese and Stuffed Olive Sand- 
wich 

Cream Cheese, Pimento, and Shredded 
Pineapple Sandwich 

Corned-beef Sandwich 

Cucumber Sandwich 

Cucumber and Radish Sandwich 

Date and Nut Sandwich 

Deviled Beef Sandwich 

Deviled Chicken Sandwich 

Deviled Crab Meat Sandwich 

Deviled Egg Sandwich 

Deviled Ham Sandwich 

Egg Sandwich 

Egg and Sardine Sandwich 

Frankfurter Sandwich 

Fried Egg Sandwich 

Green Pepper Sandwich 

Green Pepper and Pimento Sandwich 

Ham Sandwich 

Jam Sandwich 

Jelly Sandwich 

Lettuce Sandwich 

Lettuce and Cucumber Sandwich 

Lettuce and Radish Sandwich 

Liverwurst Sandwich 

Lobster and Lettuce Sandwich 

Lobster and Chopped Egg Sandwich 

Malaga Grape and Nut Sandwich 

Marmalade Sandwich 

Minced Chicken Sandwich 

Minced Chicken and Ham Sandwich 

Minced Chicken Livers and Lobster 
Sandwich 

Minced Chicken Livers and Shrimp 
Sandwich 

Minced Ham Sandwich 
Minced Turkey Sandwich 



WHAT SHALL WE TAKE ON THE PICNIC 



55 



SANDWICHES 



THERMOS BOTTLE 



Nut and Celery Sandwich 
Oyster and Lettuce Sandwich 
Peanut Butter Sandwich 
Pimento Sandwich 
Roast Beef Sandwich 
Roast Pork Sandwich 
Roquefort Cheese and Tomato Sand- 
wich 
Salmon and Lettuce Sandwich 
Sardine Sandwich 
Sardine and Tomato Sandwich 
Shrimp and Lettuce Sandwich 
Sliced Chicken Sandwich 
Sliced Turkey Sandwich 
Stuffed Olive Sandwich 
Swiss Cheese Sandwich 
Tomato and Cucumber Sandwich 
Tomato and Egg Sandwich 
Tomato and Green Pepper Sandwich 
Tomato and Horseradish Sandwich 
Tomato and Lettuce Salad 
Tongue Sandwich 
Tuna-fish Sandwich 
Waldorf Salad Sandwich 
Watercress Sandwich 
Watercress and Cucumber Sandwich 
Watercress and Tomato Sandwich 



Buttermilk 
Chocolate 
Cocoa 
Coffee 

cold 

hot 
Egg and Milk 
Grape Juice 
Grape Juice, Lemon Juice, 

Orange Juice Mixed 
Lemon Juice with Sugar 
Milk 

Orangeade 
Postum 
Fruit Punch 
Soup 
Tea 

cold 

hot 



56 



WHAT SHALL WE TAKE ON THE PICNIC 



SALADS 



Anchovy Salad 


Potato and Celery Salad 


Artichoke Salad 


Potato and Egg Salad 


Asparagus Salad 


Potato and Nut Salad 


Asparagus and Chicory Salad 


Potato and Pimento Salad 


Asparagus and Egg Salad 


Sardine Salad 


Asparagus and Lettuce Salad 


Spinach and Egg Salad 


Asparagus, Peas, Beans, and Carrots 


Sweet Pepper Salad 


Salad 


Tomato Salad 


Beans (Baked) Salad 


Tomato and Corn Salad 


Beans (Lima) Salad 


Tomato and Cucumber Salad 


Beans (String) Salad 


Tongue, Potato, and Celery Salad 


Beef Salad 


Tripe Salad 


Beefsteak Salad 


Turkey Salad 


Beet and Bean Salad 


Veal Salad 


Beet and Cabbage Salad 


Veal and Pickles Salad 


Beet and Lettuce Salad 


Vegetable Salad 


Beet and Onion Salad 


Watercress Salad 


Beet-tops Salad 




Beet-tops, Potatoes, and Frankfurters 
Salad 


SALAD DRESSINGS 


Beet-tops, Potatoes, and Cold Ham 




Salad 
Cabbage and Ham Salad 


Boiled Dressing 
Cream Dressing 


Calf's Liver Salad 

Carrot and Dandelion Salad 

Carrot and Watercress Salad 


French Dressing 

French Chiffonade Dressing 

French Thousand Island Dressing 


Celery Salad 

Chicken Salad 

Cream Cheese and Pimento Salad 

Cream Cheese and Stuffed Olives Salad 


Mayonnaise Dressing 
Russian Dressing 
Thousand Island Dressing 


Egg Salad 




Egg and Anchovy Salad 




Egg and Celery Salad 




Egg and Sardine Salad 




Egg and Walnut Salad 




Herring Salad 




Lettuce Salad 




Lettuce and Tomato Salad 




Lobster Salad 




Potato Salad 





WHAT SHALL WE TAKE ON THE PICNIC 



57 



LOAF CAKES 

Almond Cake 
Angel Cake 
Applesauce Cake 
Banana Layer Cake 
Bride's Cake 
Buttermilk Cake 
Chocolate Cake 
Chocolate Layer Cake 
Citron Cake 
Cocoanut Layer Cake 
Cocoanut Loaf Cake 
Coffee Cake 
Currant Cake 
Date Cake 
Devil's Food 
Dried Apple Cake 
Fig Cake 
Filbert Cake 
Fruit Cake 
Fudge Cake 
Ginger Cake 
Gold Cake 
Huckleberry Cake 
Jelly Roll 

Lady Baltimore Cake 
Lightning Cake 
Marbled Cake 
Mocha Cake 
Molasses Layer Cake 
Nut Cake 
Orange Cake 
Pineapple Cake 
Plain Cake 
Pound Cake 
Ribbon Cake 
Silver Cake 
Spiced Nut Cake 
Sponge Cake 



Sunshine Cake 
Tutti-Frutti Cake 
White Mountain Cake 

SMALL CAKES 

Anise-seed Cakes 
Cup Cakes 
Fig Newtons 
Huckleberry Cup Cakes 
Lady Fingers 
Marguerites 
Molasses Drop Cakes 
Nut Cup Cakes 
Spiced Cup Cakes 
Social Tea Biscuits 
Sour Milk Cup Cakes 
Sponge Cakes 
Sponge Drop Cakes 

COOKIES 

Cocoanut Snaps 

Filled Cookies 

Ginger Snaps 

Hermits 

Jumbles 

Lemon Snaps 

Macaroons 

Molasses Drop Cookies 

Oatmeal Cookies 

Peanut Wafers 

Rice Cakes 

Spiced Wafers 

Sugar Cookies 

Vanilla Wafers 

Walnut Wafers 



WHAT SHALL I SERVE 
AT MY PARTY 



?E— 5 



60 



WHAT SHALL I SERVE AT MY PARTY 



APPETIZERS 



SANDWICHES 



Anchovies 

Clams on the half-shell 
Crab-meat Cocktail 
Fruit Cocktail 
Grapefruit 
Lobster Cocktail 
Oysters on the half-shell 
Shrimp Cocktail 



Use white bread, rye bread, brown 
bread, or crackers. 

American Cheese Sandwich 
American Cheese and Anchovy Sand- 
wich 

American Cheese and Chile Sauce 
Sandwich 

American Cheese and Nut Sandwich 

Anchovy Sandwich 

Banana and Nut Sandwich 

Beef and Dill Pickle Sandwich 

Beefsteak Sandwich 

Boston Brown Bread and Chopped Pea- 
nut Sandwich 

Boston Brown Bread and Grated Cheese 
Sandwich 

Bread and Butter Sandwich (no filling) 
Calf's Liver Sandwich 
Canton Ginger Sandwich 
Caviar Sandwich 
Celery Sandwich 

Celery and Uncooked Cabbage Sand- 
wich 

Chicken and Nut Sandwich 
Chicken and Tomato Sandwich 
Chicken Salad Sandwich 
Chopped Fig Sandwich 
Chopped Meat and Pickles Sandwich 
Chopped Nuts and Dates Sandwich 
Chopped Olives and Celery Sandwich 
Chopped Ripe Olives and Walnut Sand- 
wich 
Club Sandwich 

Crab-meat and Grated Cheese Sandwich 
Crab-meat and Pimento Sandwich 
Cream Cheese and Lettuce Sandwich 
Cream Cheese and Peanut Butter Sand- 
wich 
Cream Cheese and Pimento Sandwich 
Cream Cheese and Olive Sandwich 



WHAT SHALL I SERVE AT MY PARTY 



61 



SANDWICHES 



Use white bread, rye bread, 

Cream Cheese and Stuffed Olives Sand- 
wich 

Cream Cheese, Pimento, and Shredded 
Pineapple Sandwich 

Corned Beef Sandwich 

Cucumber Sandwich 

Cucumber and Radish Sandwich 

Date and Nut Sandwich 

Deviled Beef Sandwich 

Deviled Chicken Sandwich 

Deviled Crab-meat Sandwich 

Deviled Egg Sandwich 

Deviled Ham Sandwich 

Egg Sandwich 

Egg and Sardine Sandwich 

Frankfurter Sandwich 

Fried Egg Sandwich 

Green Pepper Sandwich 

Green Pepper and Pimento Sandwich 

Ham Sandwich 

Jam Sandwich 

Jelly Sandwich 

Lettuce Sandwich 

Lettuce and Cucumber Sandwich 

Lettuce and Radish Sandwich 

Liverwurst Sandwich 

Lobster and Lettuce Sandwich 

Lobster and Chopped Egg Sandwich 

Malaga Grape and Nut Sandwich 

Marmalade Sandwich 

Minced Chicken Sandwich 

Minced Chicken and Ham Sandwich 

Minced Chicken Livers and Lobster 
Sandwich 

Minced Chicken Livers and Shrimps 
Sandwich 

Minced Ham Sandwich 

Minced Turkey Sandwich 

Nut and Celery Sandwich 



brown bread, or crackers 

Oyster and Lettuce Sandwich 
Peanut Butter Sandwich 
Pimento Sandwich 
Roast Beef Sandwich 
Roast Pork Sandwich 
Roquefort Cheese and Tomato Sand- 
wich 
Salmon and Lettuce Sandwich 
Sardine Sandwich 
Sardine and Tomato Sandwich 
Shrimp and Lettuce Sandwich 
Sliced Chicken Sandwich 
Sliced Turkey Sandwich 
Stuffed Olive Sandwich 
Swiss Cheese Sandwich 
Tomato and Cucumber Sandwich 
Tomato and Egg Sandwich 
Tomato and Green Pepper Sandwich 
Tomato and Horseradish Sandwich 
Tomato and Lettuce Sandwich 
Tongue Sandwich 
Tuna-fish Sandwich 
Waldorf Salad Sandwich 
Watercress Sandwich 
Watercress and Cucumber Sandwich 
Watercress and Tomato Sandwich 



62 



WHAT SHALL I SERVE AT MY PARTY 



SALADS 



Alligator Pear Salad 




Potato and Celery Salad 


Apple Salad 




Potato and Egg Salad 


Apple and Cucumber Salad 




Sardine Salad 


Apple and Nut Salad 




Shrimp, Celery, and Apple Salad 


Apple and Pineapple Salad 




Shrimp and Egg Salad 


Apple, Pork or Veal, and 


Watercress 


Shrimp and Lettuce Salad 


Salad 




Sweet Pepper Salad 


Banana Salad 




Tomato stuffed with Tuna-fish 


Banana and Orange Salad 




Tomato stuffed with Crab meat 


Celery Salad 




Tongue, Potato, and Celery Salad 


Celery and Almond Salad 




Turkey Salad 


Cherry and Peanut Salad 




Tutti-Frutti Salad 


Cherry and Pineapple Salad 




Veal Salad 


Chestnut Salad 




Veal and Pickles Salad 


Chicken Salad 




Waldorf Salad 


Chicken, Egg, and Grated Cheese Salad 


Walnut Salad 


Cream Cheese and Pimento 


Salad 


Watercress Salad 


Cream Cheese and Stuffed C 


Hives Salad 




Crab-flake Salad 
Egg Salad 


SALAD DRESSINGS 


Egg and Anchovy Salad 




Egg and Celery Salad 




Boiled Dressings 


Egg and Sardine Salad 




Cream Dressing 


Egg and Tuna-fish Salad 




French Dressing 


Egg and Walnut Salad 




French Chiffonade Dressing 


Fruit Salad 




French Thousand Island Dressing 


Grapefruit Salad 




Mayonnaise Dressing 


Herring Salad 




Russian Dressing 


Lettuce and Tomato Salad 




Thousand Island Dressing 


Lobster Salad 






Malaga Grape Salad 






Mushroom Salad 






Orange and Malaga Grape 


Salad 




Orange and Tomato Salad 






Pear Salad 






Pear and Cherry Salad 






Pineapple Salad 






Pineapple and Cream Cheese Salad 




Potato Salad 







WHAT SHALL I SERVE AT MY PARTY 



63 



CHAFING DISH 



Almonds 
deviled 
Beef, Dried, 

with eggs and cheese 
Calf s Brain 

with browned butter 

with scrambled egg 
Calf's Feet 

sauted 

with egg sauce 

with Spanish peppers 
and mushrooms 
Chestnuts 

deviled 
Chicken 

broiled 

creamed 
Chops, Lamb 

sauted 
Clams 

a la Newburg 

and salt pork 

stewed 
Codfish 

creamed 
Codfish Tongues 

boiled 
Crab Meat 

a la Creole 

a la Newburg 

and minced chicken 
sauted 

with green peppers 

Eggs 

au Beurre Neur 

cheese omelet 

nut omelet 

plain omelet 

poached with Anchovy 

or Caviar 
scrambled 
scrambled with 

Anchovy- 
scrambled with calf's 

brains 
scrambled with oysters 



Eggs, continued 

scrambled with sweet- 
breads 

scrambled with tomato 
sauce 

Spanish omelet 

sweet omelet 

with tomatoes and 
cheese 
Fish 

creamed 

with curry sauce 

with egg and anchovy 
sauce 
Frankfurters 

sauted 
Halibut 

a la Rarebit 
Kidney Saute 

Lamb 

Pork 

Veal 
Livers, Chickens, Duck, 
or Goose 

sauted 

(also calf's livers cut in 
strips) 
Lobster 

a la Newburg 

creamed 

deviled 

with mushrooms 



Minced 

Beef 


Shad Roe 
boiled 


Beef Kidney 


Shrimps 


Chicken 


a la Newburg 


Lamb 


Smelts 


Liver 




Mutton 


Steak, Tenderloin 


Pork 


sauted 


Turkey 


Sweetbreads 


Veal 


creamed 


Mushrooms 


fricasseed 


creamed 


sauted 


sauted 


with peas 


stewed 


with mushrooms 



Oysters 

a la Newburg 

broiled or pan roasted 

creamed 

fricasseed 

omelet 

ragout 

rolled in bacon (pigs in 

blanket) 
sauted 
stewed 
with mushrooms 

Pork Chops 
sauted 

Pork Tenderloin 

sauted 

Rarebit 

Oyster 

Tomato 

Welsh 

Salmon Omelet 

Sardines 

creamed 

grilled 

with anchovy sauce 

Sausages and Bacon 

Scallops and Clams 
stewed 

Scotch Woodcock 



64 



WHAT SHALL I SERVE AT MY PARTY 



CHAFING DISH ^ 



DESSERTS 



Toast 


FROZEN DESSERTS 


Orange Sherbet 


creamed 




Orange Mousse 


Tongue 


Almond Ice Cream 


Peach Ice 


breaded and with 


Almond Mousse 


Peach Ice Cream 


tomato sauce 


Banana Ice 


Peach Mousse 


Tripe 

a la Creole 


Banana Ice Cream 


Pineapple Ice 


a la Poulette 


Banana Sherbet 


Pineapple Ice Cream 


Veal with Oysters 


Banana Mousse 


Pineapple Sherbet 


stewed 


Biscuit Tortoni 


Pineapple Mousse 


Veal Hamburg 


Blackberry Ice 


Pistachio Ice Cream 


with tomato sauce 


Blackberry Mousse 


Pistachio Mousse 




Caramel Ice Cream 


Raspberry Ice 




Caramel Mousse 


Raspberry Sherbet 




Cherry Ice 


Raspberry Mousse 




Cherry Ice Cream 


Raspberry and Currant 




Cherry Sherbet 


Ice 




Cherry Mousse 


Strawberry Ice 




Coffee Ice Cream 


Strawberry Ice Cream 




Coffee Mousse 


Strawberry Sherbet 




Currant Ice 


Strawberry Mousse 




Custard 


Tutti-Frutti 




Fig Ice Cream 


Vanilla Ice Cream 




Ginger Ice Cream 






Grape Ice 


SAUCES FOR ICE 




Grape Sherbet 


CREAM 




Grape Mousse 
Lemon Ice 
Lemon Ice Cream 
Lemon Sherbet 
] Lemon Mousse 
Macaroon Ice Cream 


Caramel Sauce 
Chocolate Sauce 
Coffee Sauce 
Fruit Sauce 
Strawberry Sauce 




Maple Ice Cream 
Maple Mousse 


LOAF CAKES 




Maraschino Ice 


Almond Cake 




Milk Sherbet 


Angel Cake 




Mint Ice 


Apple-sauce Cake 




Neapolitan Ice Cream 


Banana Layer Cake 




Nesserole Pudding 


Bride's Cake 




Orange Ice 
Orange Ice Cream 


Buttermilk Cake 




Chocolate Cake 



WHAT SHALL I SERVE AT MY PARTY 



65 



DESSERTS ^ 


BEVERAGES 


Chocolate Layer Cake 


Lady Fingers 


Coffee 


Citron Cake 


Marguerites 


Tea 


Cocoanut Layer Cake 


Molasses Drop Cakes 


Chocolate 


Cocoanut Loaf Cake 


Nut Cup Cakes 


Cocoa 


Coffee Cake 


Spiced Cup Cakes 


Milk 


Currant Cake 


Social Tea Biscuits 


Malted Milk 


Date Cake 


Sour Milk Cup Cakes 


Postum or other coffee 


Devil's Food 


Sponge Cakes 


substitute 


Dried Apple Cake 


Sponge Drop Cakes 


Buttermilk 


Fig Cake 




Water 


Filbert Cake 


OTHER DESSERTS 




Fruit Cake 


Charlotte Russe 




Fudge Cake 


Maple 




Ginger Cake 


Vanilla 




Gold Cake 


Cream Puffs 




Huckleberry Cake 
Jelly Roll 


Almond filling 
Lemon filling 
Orange filling 




Lady Baltimore Cake 


Whipped cream filling 




Lightning Cake 


Eclairs 




Marbled Cake 


Chocolate 




Mocha Cake 


Coffee 




Molasses Layer Cake 


Maple 




Nut Cake 


Vanilla 




Orange Cake 


Napoleons 




Pineapple Cake 






Plain Cake 






Pound Cake 






Ribbon Cake 






Silver Cake 






Spiced Nut Cake 






Sponge Cake 






Sunshine Cake 






Tutti-Frutti Cake 






White Mountain Cake 






SMALL CAKES 






Anise-seed Cakes 






Cup Cakes 






Fig Newtons 






Huckleberry Cup Cakes 







WHAT SHALL I SERVE MY PATIENT 



68 



WHAT SHALL I SERVE MY PATIENT 



LIQUID DIET 



Apple Water 

plain 

flavored with a pinch 
of cinnamon 
Barley Water 
Beef Juice 
Beef -tea 

Blackberry Water 
Blackcap Water 
Buttermilk 
Chicken Broth 
Cinnamon Water 
Clam Broth 
Clam Juice 
Coffee 

Cranberry Jelly Water 
Currant Jelly Water 
Currant Water 
Egg, white of, beaten up 

with Lemon Juice 
Fig Water 



Fruit Jelly 
Gelatine 
Grape Juice 
Gruel 

Barley 

Cornmeal 

Farina 

Graham Flour 

Oatmeal 

Rice 

Wheatina 

White Flour 
Ice Cream 
Irish Moss Jelly 
Kumiss 
Lemonade 
Limeade 
Malted Milk 
Milk 

Milk and Seltzer Water 
Milk and Ice cream 

beaten and flavored 



Mutton Broth 
Orange Juice 
Orangeade 
Oyster Broth 
Peach Water 
Pear Water 
Pineapple Water 
Plum Jelly Water 
Plum Water 
Raisin Water 
Raspberry Water 
Rhubarb Water 
Strawberry Water 
Tea 

Toast Water 
Vichy 
Water Ices 

Whey 
Lemon 
Vinegar 
Wine 



WHAT SHALL I SERVE MY PATIENT 



69 



SOFT DIET 

All the items listed under "Liquid Diet," to which may be added the 
following : 



Arrow-root Pudding 
Asparagus Soup, cream 

of 
Beef Broth with a 

Poached Egg 

Cereal (see Breakfast 
List) 

Chicken Soup, cream of 

Chocolate 

Cocoa 

Corn Soup, cream of 

Cornstarch Pudding 

Cream (may be partially 
whipped) 



Custard 

baked 

boiled 
Eggs 

beaten with milk (egg- 
nog) 

poached 
Gruel 

Barley 

Cornmeal 

Farina 

Graham Flour 

Oatmeal 

Rice 

Wheatina 

White Flour 



Junket 

Oyster Soup, cream of 
Potato Soup, cream of 
Soda Crackers dissolved 

in boiling water and 

served with sugar and 

cream 
String Bean Soup, cream 

of 

Tapioca Pudding 

Toast 
cream 
milk 
water 
with broth 



70 



WHAT SHALL I SERVE MY PATIENT 



SEMI-SOLID DIET OR CONVALESCENT DIET 

All the items listed under "Soft Diet," to which may be added the 
following: 



Bread and butter 
Chicken 

broiled 

fricasseed 

stewed 
Chops, Lamb 

broiled 
Clams 

raw 
Crackers and butter 
Eggs 

baked 

boiled 

omelet 

poached 

scrambled 
Fish 

baked 

boiled 

broiled 

creamed 



Fruit 

seasonal fresh 

stewed 

baked 

Oysters 

raw 
stewed 

Potatoes 

baked 
boiled 
creamed 
mashed 

Squab 
broiled 

Steak, Tenderloin 

broiled 

Vegetables, Fresh Green 



SPECIAL DIETS IN COMMON AILMENTS* 

BY RUTH YERKES 
Assistant Dietitian, Bellevue Hospital, Neiv York City, in charge of Diet Kitchen 



Ai^mMiP^ 



EAT 


EAT 


AVOID 


Bread 


Milk 


Breads 


Brown 


Olive Oil 


hot 


Corn 


Potatoes 


fresh 


Graham 


baked 


Cabbage 


Rye 
Whole-wheat 


Poultry 

Chicken 


Cakes 
Candy 


Butter 


Prunes 


Fish 


Cereals 


Rice 


Salt 


Cream of wheat 
Oatmeal (occasion- 
ally) 


Rice Pudding 
Soups, Cream 


Dark-fleshed 

Shell-fish 

Oily 


Cocoa 


Spaghetti 


Lemons 


Coffee (very little) 


Sweetbreads 


Meats 


Cream 


Tripe, Stewed 


Pork 


Custard 


Tea (weak) 


Veal 


Egg-nog 


Vegetables 

AH kinds grown 


Corned Beef 
Warmed-over 


Eggs. 


above the ground. 


Milk, Skimmed 


raw 
baked 




Parsnips 


boiled 




Pickles 


poached 




Pies 


Fruit Juices 




Poultry 


Fruits, Fresh 




Goose 


Junket 




Puddings 


Macaroni 




Rhubarb 


Meats 




Turnips 


Beef Juice 






Broiled steak 






Roast beef 






Mutton 







*Before using a list always show it to the physician in charge of the case, and then write in 
the additions he suggests and check the items he thinks should be omitted to fit the needs of the 
patient. Complications or special conditions may make changes necessary. 

71 



72 



WHAT SHALL I SERVE MY PATIENT 



ANGINA PECTORIS 



EAT 


AVOID 




Apples 


Breads 




baked 


fresh 




raw 


hot 




Asparagus Tips 


Cabbage 




Bread, White (dry or 


Cakes 




stale) 


Fish 




Cauliflower (young) 


except as listed above 




. Cereals, well - cooked, 


Meats 




with cream 


All kinds, especially 




Chicken 


Rare beef 




broiled 


Pork 




Eggs 

Fish, White-Meated 


Rabbit 
Veal 




broiled 


Parsnips 




Fruit Juices 


Pastry 




Fruits, Fresh 


Pickles 




Oysters (slightly- 


Poultry 
Duck 
Goose 




cooked) 
broiled 




stewed 


Turkey 




in soup 


Sweets 




Potatoes 


Turnips 




baked 






Prunes 






Rice 






Soups, Cream 






Spinach 






Summer Squash 






Water-cress 


^ 





WHAT SHALL I SERVE MY PATIENT 



73 





BILIOUSNESS 




EAT 


EAT 


AVOID 


Apples 


Prunes 


Beets 


Asparagus 


Raspberries 


Breads 


Beans, green 


Raspberry Vinegar 


hot 


Blackberry Vinegar 


Spinach 


Brussels Sprouts 


Broths 


Strawberries 


Cakes 


Clam 


Summer Squash 


Candy 


Oyster 


Tea (weak) 


Carrots 


Buttermilk 


Water (plenty) 


Celery 


Celery 


1 Water-cress 


Cereals 


Cocoanut Milk 


Watermelon 


Condiments 


Coffee (a little black, 




Fish 


before breakfast) 




oily 


Cucumbers 




salt 


baked 




Crabs 


stewed 




Lobster 


Custard 




Scallops 


Dandelions 




Fruits 


Eggs 




dried 


baked 




stewed with sugar 


poached 




Cantaloupe 


soft boiled 




Peaches 


Figs 




Pears 


Fruit Juices 




Meats 


Grapefruit 




Kidney 
Liver 


Grapes 




Pork 


Junket 




Veal 


Kohl-rabi 




Onions 


Lemonade 




Pancakes 


Meat 




Pickles 


Beef, broiled or 




Pies 


roasted 
Mutton, broiled or 




Potatoes 


roasted 




Puddings 


Sweetbreads 




Radishes 


Tripe 




Spices 


Milk and Vichy 




Water-cress 


Oranges 






Peas, green 






Poultry 




! 


Chicken, broiled or 




! 


roasted 







74 



WHAT SHALL I SERVE MY PATIENT 



CHRONIC BRIGHT'S DISEASE 
(Chronic Nephritis) 



EAT 
Bread 

stale white 

Whole-wheat 
Bread Pudding 
Buttermilk 
Cereals 

all kinds 
Chocolate Pudding 
Clams 

raw 
Cornstarch Pudding 
Custard 
Fish 

boiled 

broiled 
Fruits 

raw 

stewed 
Grape Juice 
Gruels 
Junket 
Macaroni 
Meats (eat sparingly) 

Fat Bacon 

Fat Ham 
Milk 

malted 

peptonized 

diluted with 50% 
water 

Oysters 

raw 
Poultry (eat sparingly) 

Chicken 

Quail 

Partridge 
Rice 
Soups 

cream 

vegetable 
Tapioca Pudding 



EAT 
Toast 

plain 
milk 
Vegetables 

Cabbage 

Cauliflower 

Celery 

Lettuce 

Mushrooms 

Onions 

Potatoes (both kinds) 

baked 

boiled 

mashed 
Spinach 
Tomatoes 
Water-cress 



AVOID 

Tea (weak) 

Cake 

Coffee 

Condiments 

Eggs 

Fish 

fried 
Fluids 

excessive amount of 
Ice Cream 
Meats 

Corned beef 

Gravies 

Hashes 

Stews 

Beef 

Lamb 

Mutton 

Pork 

Veal 
Pastry 
Salads 

made with meat or 
eggs 
Salt (except that used 
in preparing foods) 
Spices 
Vegetables 

Beans 

Peas 



WHAT SHALL I SERVE MY PATIENT 



75 



CHRONIC CONSTIPATION 



EAT 


EAT 


AVOID 


Apples 


Meats 


Beef Tea 


baked 


Broiled Steak 


Bread 


juice 


Lamb 


white 


sauce 


Mutton 


Cakes 
Cheese 


Asparagus 


Sweetbreads 

Tripe 

Veal 


Beans (all kinds) 


Chocolate 


Beet-tops 


Milk 


Coffee 


Bread 
Bran 
Brown 


Orange Juice 


Consomme 


Peas 


Fried foods 


Corn 


Plums (very ripe and 


Milk with meals 


Graham 


no skins) 


Pickles 


Whole-wheat 


Potatoes 


Pies 


Bread Pudding 


baked 


Potatoes 


Broths 


Salad 


fried 


Oatmeal 


fruit 


mashed 


Veal 


green vegetable 


Preserves 


Buttermilk 


Spinach 


' Stewed fruits with 


Cabbage 


Tomatoes 


meals 


Carrots 


Turnips 




Celery 






Cereals (well-cooked) 






Bran mush 






Oatmeal mush 






Bran scattered over 






others 






Chard 






Chicory 






Cole Slaw 






Cucumbers 






Endive 






Fish, White-meated 






broiled 






Fruits 






dried 






fresh 






stewed without sugar 






Gelatine 






Grape Juice 






Grapefruit 






Lettuce 






?E— 6 







76 



WHAT SHALL I SERVE MY PATIENT 



DIABETES 
Diet after urine is freed from sugar 
Of the fruits, vegetables, and nuts use at first only those marked 1 later 
tttllrkrd r""'' '' '''" ''^^^ '^'''''' '' ^'^" ^^^^^ maXd'f ^nd fiX 



EAT 
Breads 

Almond Wafers 
Almond Bread 
Bran Bread 
Bran Muffins 
Gluten Bread (80% 

Gluten Flour) 
Gluten Muffins (80% 
Gluten Flour) 
Broths 
Chicken 
Clam 
Oyster 
Butter 

Cheese (small quantity) 
Coffee 

clear, or with very 
little skimmed milk 
or cream 
Cream 
Custard 
Eggs 
baked 
omelet 
poached 
scrambled 
soft-boiled 
Fish, White-fleshed I 

baked 
boiled 
broiled 
Fruits 
3 Apples 

3 Apricots 

4 Bananas 

2 Blackberries 

3 Blueberries 
3 Cherries 

2 Cranberries 

3 Currants 



EAT 

Fruits, continued 

2 Gooseberries 

1 Grapefruit 

3 Huckleberries 

2 Lemons 

1 Olives, Ripe 

2 Oranges 
2 Peaches 

2 Pineapple 

4 Plums 
4 Prunes 

3 Raspberries 

1 Rhubarb 

2 Watermelon 
Gelatine 

Junket (skimmed milk) 
Meat 

Beef, broiled, roasted, 
or stewed 

Mutton, broiled, 
roasted or stewed 

Sweetbreads 

Tripe 
Milk 

skimmed 
Nuts 

3 Almonds 

3 Beechnuts 

2 Black Walnuts 

2 Brazil Nuts 

1 Butternuts 
5 Chestnuts 

3 English Walnuts 

2 Filberts 
2 Hickory Nuts 

4 Peanuts 

2 Pecans 

3 Pistachios 
1 Pignolias 
3 Pine Nuts 



EAT 

Oysters (small quan- 
tity) 
Poultry 
All kinds, broiled, 
roasted, or stewed 
Saccharine (in place of 

sugar) 
Soups 

Clear Meat Soups 
Tomato Soup 
Cream of Oyster 
Soup 
Tea (weak) 

clear, or with very 
little skimmed milk 
or cream 

Vegetables 

3 Artichokes 
1 Asparagus 

4 Beans, Baked 

3 Beans, Lima 
(canned) 

4 Beans, Shell 

1 Beans, String 

1 Beet Greens 

2 Beets 

1 Brussels Sprouts 

1 Cabbage 

2 Carrots 

1 Cauliflower 
1 Celery 
4 Corn, green 
1 Cucumbers 
1 Dandelion 
^ Eggplant 

1 Endive 

2 Kohl-rabi 
1 Leeks 

1 Lettuce 

4 Macaroni, boiled 

2 Mushrooms 



WHAT SHALL I SERVE MY PATIENT 



77 



DIABETES 



EAT 


Vegetables, continued 
1 Okra 


2 Onions 


3 Parsnips 
3 Peas 


4 Potatoes 


2 Pumpkin 
1 Radishes 


4 Rice, boiled 


1 Sauerkraut 


1 Sorrel 


1 Spinach 

2 Squash 

1 Swiss Chard 


1 Tomatoes 


2 Turnips 

1 Vegetable Marrow 

1 Water-cress 


Water 


plain 
aerated 



AVOID 
Bread 

white 
Chocolate 
Cocoa 

Coffee, boiled 
Eggs 

fried 

hard-boiled 
Fish, Dark-meated 

Salted 

Shellfish 
Meats 

Pork 

Kidneys 

Liver 

Veal 
Pastry 
Puddings 
Sugar 
Vegetables 

Oysterplant 



78 



WHAT SHALL I SERVE MY PATIENT 



WHILE FEVER LASTS 

EAT 

Buttermilk 

Cream 

Gruels 

Arrowroot 

Barley Flour 

Cornmeal (ground 
fine) 

Farina 

Oatmeal (strained) 
Malted Milk 
Milk 

Pineapple Juice 
Predigested Beef Prep- 
arations 



DIPHTHERIA 



DURING CONVALESCENCE 

EAT 
Broth 

Beef 

Chicken 

Mutton 
Cereals (well-cooked) 
Custard 
Gelatine 
Ice-cream 



WHAT SHALL I SERVE MY PATIENT 



79 



ECZEMA IN CHILDREN 



EAT 


AVOID 




Apples 


Cake 




baked 


Cantaloupe 




stewed (very little 


Cereals 




sugar) 


Cheese 




Beans, green 


Chocolate 




Beans, Lima (new) 


Cocoa 




Blackberries 






Coffee 




Bread 






Unleavened Bread 


Condiments 




Whole - wheat (no 


Fish of all kinds 




lard) 


Fried food 


/ 


Butter (moderate 


Fruits, Small (except 




amount) 


Blackberries) 




Buttermilk 


Gravies 




Carrots 


Hashes 




Cereals 


Lard in food 




Corn flakes 
Cream of Wheat 


Meats of all kinds 




Farina 


Pastry 




Shredded Wheat 


Pears 




Crackers 


Pickles 




Cucumbers 


Puddings 




baked 


Salad Dressings 




stewed 


Salt foods 




Fruit Juices 


Spices 




Grapes 


Stews 




Lettuce 


Sweets 




Milk 


Tea 




modified 






skimmed 






Peas 






Soups, Cream 






made from green veg- 






etables 






Spinach 


. 




Summer Squash 






Water-cress 






Zweiback 







80 



WHAT SHALL I SERVE MY PATIENT 



GASTRIC HYPERACIDITY 



EAT 


EAT 


AVOID 


Bread 


Tea (weak) 


Bread 


stale 


Toast 


hot 


Bread Pudding 


Vegetables 


Brussels Sprouts 


Butter, unsalted 


Any green vegetable 


Cabbage 


Cereals 


except those listed 


Cake 


all fine-grained varie- 
ties; 


below 
Macaroni 


Cauliflower 


lies 

Cheese, Mild (occasion- 
ally) 
Cocoa 


Baked Potato (occa- 
sionally) 
Rice 


Celery 
raw 
Coffee 
Condiments 


Cream 




Fried foods 


Custard 




Fruits 


Eggs 
baked 
boiled 




except stewed fruit in 




case of constipation 
Pie 


poached 




Pickles 


scrambled 






Fish 




Radishes 


Bass 




Salads 


Cod 




Salt Foods 


Halibut 




Spices 


boiled with cream 


• 


Sweets 


sauce or broiled 




Tomatoes 


Gelatine 




Turnips 


Junket 






Meat (once a day) 






Beef 






Lamb 






cut off all fat and 






gristle, no gravy 






Milk 






Olive Oil 






Oysters, raw 






Poultry 






Chicken 






Guinea Hen 






Turkey 






Rice Puddings 






Soups 






creamed 






puree 






except tomato 







WHAT SHALL I SERVE MY PATIENT 



81 



INDIGESTION 
WITH GAS-DISTENTION 



EAT 

Almonds 

blanched and dried 
Bread 

hard and dry 
Broths 

Chicken 

Mutton 
Eggs 

baked 

boiled 

omelet 

poached 

scrambled 
Gruels 
Lettuce 

with lemon juice 
Meats 

Boiled Beef 

Broiled Chops 

Broiled Steak 
Milk 
Tomatoes, sliced 



AVOID 
Bread 

hot 
Cabbage 
Cake 

Coffee at meals 
Fish 

All kinds including 
shell-fish 
Fried foods 
Fruits stewed with 

sugar 
Mayonnaise Dressing 
Meats 

Outside Cuts 

Fats 

Pork 

Veal 

Gravies 
Milk at meals 
Parsnips 
Pickles 
Pies 

Preserves 
Soups 

cream 

thick 
Tea at meals 
Turnips 



82 



WHAT SHALL I SERVE MY PATIENT 



INTESTINAL INDIGESTION 



EAT 
Bread 

Cornbread 

Sticks 

Whole-wheat 
Butter (small amount) 
Cauliflower 

Cereals with milk or 
cream 

Farina 

Oatmeal 

Shredded Wheat 
Chicory 

Coffee (very little) 
Cucumbers 

baked 

stewed 
Custard 
Eggs 

poached 

soft-boiled 
Endive 
Fish, white-meated 

boiled 

broiled 

Gelatine (plain) 
Junket 
Lettuce 
Meat 

Beef, boiled, broiled, 

roasted 
Mutton, boiled, 

broiled, roasted 
Sweetbreads, creamed 
or broiled 

Milk, Modified 
Orange juice 

Poultry 
Chicken 
Squab 

boiled, broiled, 
roasted 

Prunes 



EAT 

Rice 

Rice Pudding 

Soups 

cream of Spinach 
cream of Celery 
cream of Lettuce 

Squash 
stewed 

Tea (very weak) 

Turnips, new 

Water-cress 



AVOID 

Acid Drinks 

Beets 

Cabbage 

Cakes 

Coffee 

boiled 
Corn, green 
Crackers 

Fish, Dark-meated 
Fried foods 
Fruits, Acid 
Gelatine 
Meat 

Corned Beef 

Pork 

Veal 
Pickles 
Potatoes 
Poultry 

Duck 

Turkey 
Shellfish 
Sweets 
Tea 

boiled 



WHAT SHALL I SERVE MY PATIENT 



88 



NERVOUS INDIGESTION 



EAT 


AVOID 




Bread 


Bread 




dry 


hot 




French 


soft 




Broths 


Cabbage 




Clam 


Cakes 




Oyster 


Candies 




Cereals 


Cereals 




Cream of wheat 


except those listed 




Wheatina 


above 




Cocoanut Milk 


Coffee 




Cream (small amount) 


Fried foods 




Eggs 


Fruits stewed with 




baked 
boiled 
poached 
scrambled 


sugar 
Parsnips 
Pickles 




omelet 


Pies 




Fruit Juices 


Preserves 




Grapefruit 


Puddings 




Meat 


Tea 




broiled Steak 


Turnips 




Chops 






Roast Beef 






raw Beef 






Mutton 






Milk 






Oranges 






Potatoes 






baked 






Poultry 






Chicken 






Rice 






Soups 






cream 






puree 






Vegetables 






Celery 






Cucumbers, baked or 






stewed 






Green Peas • 




' 


Lettuce 






Spinach 







84 



WHAT SHALL I SERVE MY PATIENT 



MEASLES 
(No Complications) 



FOR INFANTS 

Milk exclusively ; in case of bottle-fed babies the formula must be weakened. 



OLDER CHILDREN 



EAT 

First three days, or as long as stomach 
gives evidence of intestinal disturbance. 

Barley Water with hot Milk 

Grape Juice (not ice-cold) 

Hot Water with cream and sugar 

(Cambric Tea) 
Milk diluted with hot water (50%) 

When convalescence begins give 
Cereal Gruels 
Milk Soups 
Milk Toast 

Orangeade (not ice-cold) 
Lemonade (not ice-cold) 

Then add 

Cereal with milk 

any except Oatmeal 
Cornstarch Pudding 
Custard 
Eggs 

poached 

soft-boiled 
Fruit 

Fruit juices 
Junket 
Potatoes 

baked 
Rice 

boiled 
Rice Pudding 
Soups, cream 



AVOID 

All cold dishes 
Breads 

hot 
Cakes 
Cereals 

Oatmeal 
Fish, all kinds 
Ice-cream 
Meats, all kinds 
Pies 
Soups 

meat 

Vegetables, all kinds except those 
mentioned above 



WHAT SHALL I SERVE MY PATIENT 



85 



MUMPS 

While fever lasts give Liquid Diet (see page 
(page 69) and then Convalescent Diet (page 70). 



68) ; follow v^ith Soft Diet 



PNEUMONIA 
Convalescent Stage 



EAT 


EAT 




Apple Sauce 


Soups 




Broths 


cream of Bean 




Cereals with cream 

Cornstarch Pudding 

Custard 

Gelatine with cream 


cream of Pea 
cream of Potato 
Toast 
plain 
creamed 




Grape Juice 


Zweiback 




Gruels 






Eggs 






raw 






poached 
soft boiled 






Junket 






plain 






with cream 






Milk 






Orange Juice 






Potatoes 






baked 






mashed 






Sherbets 







86 



WHAT SHALL I SERVE MY PATIENT 



CHRONIC RHEUMATISM 



EAT 


EAT 




AVOID 


Beef Tea 


Water 




Asparagus 


Bread 


plain 




Candies 


Brown 


with lemon juice and 


Cheese 


Corn 


no sugar 




Cider 


Graham 
Whole-wheat 






Coffee 


Broths 






Eggs 


Chicken 






Fish 


Mutton 






fried 


Butter 
Buttermilk 






cooked Clams 
cooked Oysters 
Lobster 


Cocoa 






Crabs 


Cornstarch Pudding 






Salmon 


Crackers 






Meats 


Cream 






red 


Fish 

white-meated, boiled 






Pork 
Veal 


or broiled 






salted or corned 


Raw Oysters 
Raw Clams 






except Ham and 
Bacon 


Junket 






Gravies 


Malted Milk 






Mushrooms 


Meat (sparingly) 






Nuts 


boiled Ham 






Pies 


broiled fat Bacon 






Potatoes 


Sweetbreads 






Poultry 


Tripe 






Duck 


Milk 






Goose 


Poultry 






Turkey 


Chicken 






Strawberries 


Puddings 






Tomatoes 


all plain 








Rhubarb 








Tea 








Toast 








cream 








dry 








milk 








Vegetables 








All except Potatoes 








and cooked Toma- 


' 






• toes 









WHAT SHALL I SERVE MY PATIENT 



87 



SCARLET FEVER 
(No complications) 



EAT 

Broth (strained) . 
Clam 
Oyster 
Buttermilk 
Cream 
Grape Juice 
Ice-cream 
Junket 
Lemonade 
Milk 

When whole milk dis- 
agrees with patient 
or is not easily di- 
gested, substitute 
Kumyss and Malt- 
ed Milk. 
Orange Juice 



FIRST THREE WEEKS 

AVOID 

in any form (alone or 
in combination) 
Eggs 
Meats 



DURING CONVALESCENCE 



EAT 

Cereals and Milk 
Chicken, Breast of 

broiled 
Custard 
Eggs 

poached 

soft-boiled 
Fish 

baked 

broiled 
Oysters (soft part) 
Potatoes 

baked 
Rice 



EAT 
Soups 

cream 
Toast 

cream 
milk 



AVOID 

Meat, until all danger 
of kidney complica- 
tion has passed 

Pickles 

Sweets 



88 



WHAT SHALL I SERVE MY PATIENT 



TONSILLITIS OR QUINSY 

In acute stage use general Liquid Diet 

Convalescent Stage 



EAT 



Cereals with cream 

Custards 

Ice-cream 

Egg-nog 

Eggs 

raw 

poached 

soft boiled 
Fruit Juices (especially 

Pineapple) 
Meat 

All kinds, cooked (ex- 
cept fried) 

raw beef scraped 
Milk 
Potatoes 

baked 

creamed 

mashed 
Poultry 

All kinds, boiled, 
roasted, fricasseed 
or creamed 



WHAT SHALL I SERVE MY PATIENT 



89 





TUBERCULOSIS 




EAT 


EAT 


AVOID 


Apples 


Meat 


All acid foods 


baked and served 


A 1 1 kinds, except 


All fried foods 


with cream 


pork and veal, 


Lemons 


Bacon 


roasted or broiled 
or creamed or with 


Pickles 


Beans 

baked 


egg sauce. Pork 
and Veal may be 


Rhubarb 
Veal 


Bread 


eaten with physi- 




Broth 


cian's consent 




Chicken 


Milk 




Cereals (cooked in milk 


plain 




and served v^ i t h 


flavored with coffee 




cream) 


flavored with cocoa 




Cream of Wheat 


Oatmeal with cream 




Farina 


Olive Oil 




Pettyjohns 
Sunny Corn 


Oranges 




Wheatina 


Potato 




Cocoa 


Poultry 




Corn Bread 


All kinds, roasted, 
broiled, fricasseed, 




Cream (may be par- 


creamed, or with 




tially whipped) 


egg sauce 




Custard 


Prunes 




Egg-nog 


Puree of 




Eggs 


Beans 




raw 


Peas 




Fish 


Rice 




Fruit Juices with beaten 


Soups, creamed 




white of egg 


Spinach 




Gelatine with cream 


Toast 




Gruels 


buttered 




Barley 


creamed 




Cornmeal 


with egg sauce 




Farina 


Tomatoes 




Graham Flour 






Oatmeal 






Rice 






Wheatina 






White Flour 






Hominy with cream 






Ice-cream 






Junket 






Macaroni 







90 



WHAT SHALL I SERVE MY PATIENT 



WHOOPING COUGH 



In the case of small infants, give, if at all possible, breast-milk; it has been 
proved that even while a baby is nursing, digestion of the milk is taking place, 
and thus the breast-fed baby is more quickly and more efficiently nourished 
than the bottle-fed baby. 

For children under ten years of age, feed in small amounts and often. 

AS LONG AS THERE IS FEVER OR VOMITING 



EAT 



Broths 

Beef 

Clam 

Chicken 

Mutton 
Buttermilk 
Gruels 

Arrowroot 

Barley 

Oatmeal 
Junket 
Kumyss 

Lemonade with white of egg 
Milk 

plain 

pancreatized 
Orangeade with white of egg 



LATER. DURING CONVALESCENCE ADD 



EAT 

Beef, scraped 
Cereals with cream 
Cornstarch Pudding 
Custard 
Egg-nog 

Eggs 

poached 

soft-boiled 
Fruit Juices 
Toast 

cream 

plain 



PLEASING COMBINATIONS OF FOODS 



?E— 7 



92 



PLEASING COMBINATIONS OF FOODS 





<«> 




<$> 




MAIN ITEM 




SIDE DISH 


<3> 


VEGETABLES 



Clams on the half-shell 
Oysters on the half-shell 
Clam Cocktail 
Crab-meat Cocktail 
Lobster Cocktail 
Oyster Cocktail 
Shrimp Cocktail 



Salty Crackers 

Graham Bread Sandwich 

Brown Bread Sandwich 



Consomme 



(Bread Sticks 

I Parmesan Cheese Sticks 



Cream Soups 

Thick Soups 
Chowder 



Crackers buttered and 
made crisp in oven 

Crackers soaked in water, 
buttered, and browned 
in oven. 

( Croutons 
(Grated Cheese 

S Bread and Butter 
(Thick Crackers 



Fish 



Roast Beef 



Lemon Slices 

Cucumbers with vinegar 
sauce 

Tomatoes with vinegar 
sauce 

Tartar Sauce and Pota- 
toes 



Yorkshire Pudding 
Horseradish Sauce 
Mushroom Sauce 
Spiced Grapes 
Spiced Currants 



Beets 

Corn 

Beans (all kinds) 

Eggplant 

Cauliflower 

Brussels Sprouts 

Macaroni or Spaghetti 

Potatoes (both kinds) 

Spinach 

Squash 



Steak 
Pot Roast 



^Melted Butter 
(Mushroom Sauce 



J Fried Onions 
(Fried Potatoes 



Mixed Vegetables 



PLEASING COMBINATIONS OF FOODS 



93 



- - - 


^ <S> 




MAIN ITEM 


^ SIDE DISH <^ 


VEGETABLES 






Cabbage and Potatoes 






Turnips and Potatoes 


Corned Beef 




Carrots and Potatoes 




,... . ( 


Parsnips and Potatoes 
White Potatoes 






Mint Sauce 


Green Peas 


Roast Lamb 




Mint Jelly 
Mint Sherbet 


Asparagus 
Carrots and Peas 






Currant Jelly 


Spinach 


Boiled iMutton 


Caper Sauce 


Carrots and Turnips 
White Potatoes 






Apple Sauce 


Corn 


Roast Fresh Pork 




Baked Apple 
Fried Apple 


Lima Beans 
Succotash 






^ Apple Croquettes 


Cabbage 






Brussels Sprouts 






Onions 






String Beans 






Asparagus 






Turnips 


Veal 


Brown Gravy 


Spinach 
Rice 

Spaghetti 
Macaroni 
White Potatoes 








White Potatoes 






Cranberry Jelly 


Sweet Potatoes 
Corn 


Chicken 




Cranberry Sauce 
Mushroom Sauce 
Celery 


Onions 

Parsnips 

Rice 






* 


Lima Beans 






Cranberry Jelly 


White Potatoes 






Cranberry Sauce 


Sweet Potatoes 






Chestnut Dressing 


Onions 


Turkey 




Oyster Dressing 


Squash 






Sage Dressing 


Cauliflower 






Sausage Dressing 


Brussels Sprouts 






Celery 


Turnips 



94 



PLEASING COMBINATIONS OF FOODS 



MAIN ITEM 


<^ SIDE DISH ♦ 


VEGETABLES 


Goose 


Apple Sauce 
Baked Apple 
Celery 


Onions 
Cauliflower 
Brussels Sprouts 
Turnips 
Squash 
L White Potatoes 


Domestic Duck 


Celery 


Same as under Chicken 


Wild Duck 


Any Salad Green 
Currant Jelly 
Plum Jelly 


No vegetables 

Asparagus 
String Beans 


Guinea Hen 
Squab 


Currant Jelly 
Currant Jelly 


Peas 

Stewed Celery 
White Potatoes 
Sweet Potatoes 



WHAT SHALL I EAT 

AND 

WHAT SHALL I NOT EAT 
TO REDUCE 
MY WEIGHT 



96 



WHAT SHALL I EAT TO REDUCE MY WEIGHT 





<$> 




<i> 




BREADS 


<S> 


SOUPS 


<=> 


FISH 




<s> 




♦ 





Eat 



Bran Bread 

Bran Muffins 

Graham Bread 

Graham Muffins 

Oatmeal Bread 

Oatmeal Muffins 

Rye Bread 

Rye Muffins 

Whole-wheat Bread 

Whole-wheat Muffins 
and other breads and 
muffins made from 
the coarse cereals 



Avoid 

Cornmeal Bread 
Cornmeal Muffins 
Pancakes 
Waffles 
Wheat Muffins 



Eat 

Clear soups with fat 
skimmed off 



Avoid 

Thick Soups 



Eat 



Any white-meated Fish 
Shellfish 



Avoid 

Caviar 

Eels 

Salmon 

Sardines 

Shad Roe 

All dark-meated fish 

and all the dark meat 

on fish 
Breaded Fish 



WHAT SHALL I EAT TO REDUCE MY WEIGHT 



97 



MEATS 



VEGETABLES 



SALADS 



Eat 


Eat 


Eat 


Beef, Fresh 


Asparagus 


Apple 


Beef, Corned 


Beet Tops (cooked like 


Asparagus 


Beef, Dried 


Spinach) 


Celery 


(no sauce) 


Cabbage 


Chicory 


Beef Steak 


Carrots 


Cole Slaw 


(broiled only) 


Cauliflower (plain) 


Cucumber 


Beef Tongue 


Celery 


Endive 


Calf's Brains 


Cucumbers 


Grapefruit 


Chicken (no dressing) 


Eggplant, Baked 


Lettuce 


Kidneys 


Green Peppers 


Olives 


Lamb and Mutton 


Okra 


Peppers 


Liver 


Onions 


Pineapple 


Pheasant 


Oysterplant 


Radishes 


Sweetbreads 


Spinach 


Romaine 


Tripe 


Swiss Chard 


Tomato 


Turkey (no dressing) 


Tomatoes 


Watercress 


Veal 


Young String Beans 




All fat must be cut off 








DRESSINGS 




Lemon 






Vinegar 


Avoid 


Avoid 


Avoid 


Capon 
Pork 


Artichokes 
Corn 


Beet Salad 
Potato Salad 


Goose 


Lima Beans 


And all others made 


Skin on Chicken and 


Parsnips 


from the forbidden 


Turkey 
Rich Gravies 


Peas 

Potatoes (both Sweet 


fruits, meats, and 
vegetables 


Bread Dressings 


and White) 
Turnips 




Breaded Meats 








DRESSINGS 




Cream Dressing 






Mayonnaise 






Oil Dressings 



98 



WHAT SHALL I EAT TO REDUCE MY WEIGHT 



DESSERTS, SWEETS, 
AND FRUITS 



BEVERAGES 



MISCELLANEOUS 



Eat 




Drink 


Eat 


Frozen Fruit Juices 


Buttermilk 


Very little Cereal with 


Fresh Fruit 




Skimmed Milk 


very little sugar and 


Fruits stewed wi 


thout 


Kumiss 


no cream ; scatter 2 


Sugar 




Coffee with no sugar 
and no cream, but 


or 3 tablespoonfuls 
of bran over it 






with skimmed milk 
if desired 
Tea with no sugar and 
no cream, but with 
skimmed milk if de- 
sired 


Whites of Eggs 
Cottage or Skimmed 

Milk Cheese 
Worcestershire Sauce 
Chili Sauce 






Lemonade 


Unsweetened Pickles 






Orangeade 

Water between meals, 


Very little Butter 






but not at meals 

i 


Avoid 


Avoid 

Candy 

Homemade Jellies 
Preserves 


> and 


Avoid 

Chocolate 
Cocoa 
Grape Juice 


Yolks of Eggs 
Sweets between meals 
Afternoon Tea 
All Fried Food 


Ice Cream 




Cream 




Maple Sugar 
Marmalades 




Sodas 




Bananas 








Dried Fruits 








Figs 

Fruits stewed 


with 






Sugar 
Grapes 
Raisins 








Puddings 









WHAT SHALL I EAT 

AND 

WHAT SHALL I NOT EAT 

TO INCREASE 

MY WEIGHT 



100 



WHAT SHALL I EAT TO INCREASE MY WEIGHT 



BREADS 



SOUPS 



FISH 



Eat 

White Bread 
Cornmeal Bread 
Cornmeal Muffins 



Avoid 

Bran Bread 
Bran Muffins 



Eat 

Vegetable Soups 
Cream Soups 



Avoid 

Thin Soups 



Eat 

Salmon 

Fish with dark meat 

Fish packed in oil 



Avoid 

Shellfish 



WHAT SHALL I EAT TO INCREASE MY WEIGHT 



101 



MEATS 



VEGETABLES 



SALADS 



Eat 


Eat 


Eat 


All kinds 


Potatoes (both kinds) 


All kinds of salads but 


Do not cut off the fatty 


Artichokes 


use Cream, Mayon- 


parts, especially the [ 


Beets 


naise, and Oil Dress- 


cream and golden 


Beans (all kinds) 


ings 


colored fats 


Corn 




Serve with rich gravies 


Parsnips 




and breaded dress- 


Peas 




ings 


Turnips 

and all others except 
those listed below 

Serve with cream sau- 
ces as much as pos- 

' sible 






Avoid 


Avoid 




Beet-tops 


Lemon Dressing 




Celery 


Vinegar Dressing- 




Dandelion Greens 






Spinach 


i 




Swiss Chard 

i ; 

1 

1 

i 


i 

i 
1 

i 

! 

1 
1 

j 



102 WHAT SHALL I EAT TO INCREASE MY WEIGHT 



DESSERTS, SWEETS 
AND FRUITS 



BEVERAGES 



Eat 




Drink 






Pure Ice Gream 




Cream 






Fruits stewed 


with 


Milk 






Sugar 




Coffee with Cream 


and 




Preserves and Jellies | 


Sugar 






Candy 




Tea with Cream. 


and 




Maple Sugar 




Sugar 






Honey 




Cocoa 






Syrup 




Chocolate 






Bananas 




Grape Juice 






Raisins 




Water with meals 

Avoid 

Vichy 

Lemonade 

Orangeade 


■ 





AVERAGE COMPOSITION OF AMERICAN 
FOOD PRODUCTS 

BY W. O. ATWATER, PH.D., UNITED STATES DEPARTMENT OF AGRICULTURE 



104 



AVERAGE COMPOSITION OF AMERICAN FOOD 



Food materials (as purchased). 



ANIMAL FOOD 
Beef, fresh : 

Chuck ribs 

Flank 

Loin 

Porterhouse steak 

Sirloin steak 

Neck 

Ribs 

Rib rolls 

Round 

R ump 

vShank, fore 

Shoulder and clod 

Fore quarter 

Hind quarter 

Beef, corned, canned, pickled, and dried: 

Corned beef 

Tongue, pickled 

Dried, salted, and smoked 

Canned boiled beef 

Canned corned beef 

Veal: 

Breast 

. Leg 

Leg cutlets 

Fore quarter 

Hind quarter 

Mutton: 

Flank. 

Leg, hind 

Loin chops 

Fore quarter 

Hind quarter, without tallow 

Lamb: 

Breast 

Leg, hind 

Pork, fresh: 

Ham 

Loin chops 

Shoulder 

Tenderloin 

Pork, salted, cured and pickled: 

Ham, smoked 

Shoulder, smoked 

Salt pork 

Bacon, smoked 

Sausage: 

Bologna . 

Pork 

Frankfurt 

Soups: 

Celery, cream of 

Beef 

Meat stew 

Tomato . 

Poultry: 

Chicken, broilers 

Fowls 

Goose 

Turkey 



Refuse. 



Per ct. 
16.3 
10.2 
13.3 
12.7 
12.8 
27.6 
20.8 



7.2 
20.7 
36.9 
16.4 
18.7 
15.7 

8.4 
6.0 

4.7 



21.3 
14.2 
3.4 
24.5 
20.7 

9.9 
18.4 
16.0 



21 
17 



19.1 
17.4 

10.7 
19.7 
12.4 



13.6 

18.2 



7.7 
3.3 



41.6 
25.9 
17.6 
22.7 



Water. 



Per ct. 
52.6 
54.0 
52.5 
52.4 
54.0 
45.9 
43.8 
63.9 
60.7 
45.0 
42.9 
56.8 
49.1 
50.4 

49.2 
58.9 
53.7 
51.8 
51.8 

52.0 
60.1 
68.3 
54.2 
56.2 

39.0 
51.2 
42.0 
41.6 
45.4 

45.5 
52.9 

48.0 
41.8 
44.9 
66.5 

34.8 

36.8 

7.9 

17.4 

55.2 
39.8 

57.2 

88.6 
92.9 
84.5 
90.0 

43.7 
47.1 
38.5 
42.4 



Pro- 
tein. 



Per ct. 
15.5 
17.0 
16.1 
19.1 
16.5 
14.5 
13.9 
19.3 
19.0 
13.8 
12.8 
16.4 
14.5 
15.4 

14.3 
11.9 
26.4 
25.5 
26.3 

15.4 
15.5 
20.1 
15.1 
16.2 

13.8 
15.1 
13.5 
12.3 
13.8 

15.4 
15.9 

13.5 
13.4 
12.0 
18.9 

14.2 

18.0 

1.9 

9.1 



18.2 
13.0 
19.6 

2.1 
4.4 
4.6 
1.8 

12.8 
13.7 
13.4 
16.1 



Fat. 



Car bo- 

hy- 
drates. 



Per ct. 
15.0 
19.0 
17.5 
17.9 
16.1 
11.9 
21.2 
16.7 
12.8 



20. 

7. 

9. 
17. 
18. 



23.8 

19.2 

6.9 

22.5 
18.7 

11.0 
7.9 

7.5 
6.0 
6.6 

36.9 
14.7 
28.3 
24.5 

23.2 

19.1 
13.6 

25.9 
24.2 
29.8 
13.0 

33.4 
26.6 
86.2 
62.2 

19.7 
44.2 
18.6 

2.8 

.4 

4.3 

1.1 

1.4 
12.3 
29.8 
18.4 



Per ct. 



1.1 
1.1 

5.0 

1.1 
5.5 
5.6 



Ash. 



Per ct. 
0.8 
.7 
.9 
.8 
.9 
.7 
.7 
.9 
1.0 
.7 
.6 
.9 
. / 
.7 

4.6 
4.3 
8.9 
1.3 
4.0 



.9 
1.0 

.7 



.9 

.8 

.8 

.7 

1.0 

4.2 
5.5 
3.9 
4.1 

3.8 
2.2 
3.4 

1.5 
1.2 
1.1 
1.5 

.7 
.7 

.7 



Fuel 

value 

per 

pound. 



Calo- 
ries. 

910 

1,105 

1.025 

1,100 

975 

1,165 

1,135 

1,055 

890 

1 ,090 

545 

715 

995 

1,045 

1,245 
1,010 
790 
1,410 
1,270 

745 
625 
695 
535 
580 

1 ,770 
890 
1,415 
1,235 
1,210 

1,075 
860 

1,320 

1,245 

1,450 

895 

1,635 
1,335 
3,555 
2,715 

1,155 
2,075 
1 ,155 

235 
120 
365 
185 

350 

765 

1,475 

1,060 



AVERAGE COMPOSITION OF AMERICAN FOOD 



105 



Food materials (as purchased). 


Refuse. 


Water. 


Pro- 
tein. 


Fat. 


Carbo- 

hy- 
drates. 


.A.sh. 


Fuel 
value 

per 
pound. 


ANIMAL FOOD— Continued 

Fish: 

Cod, dressed 

Halibut, steaks or sections 


Per ct. 

29.9 
17.7 
44.7 
35.1 
50.1 


Per ct. 

58.5 
61.9 
40.4 
50.7 
35.2 
71.2 

40.2 
19.2 

63.5 
53.6 

88.3 
80.8 
36.7 
30.7 
65.5 

11.0 
87.0 
90.5 
91.0 
26.9 
74.0 
27.4 
34.2 

11.4 
11.3 

12.0 
12.0 
10.3 

9.6 
13.6 
12.9 
12.5 

7.7 
12.3 
11.4 


Per ct. 
11.1 

15.3 
10.2 
12.8 
9.4 
20.9 

16.0 
20.5 

21.8 
23.7 

6.0 

10.6 

7.9 

5.9 

13.1 

1.0 
3.3 
3.4 
3.0 
8.8 
2.5 
27.7 
25.9 

13.8 
13.3 

11.4 

14.0 

13.4 

12.1 

6.4 

6.8 

9.2 

16.7 

8.0 

.4 


Per ct. 

2 
4^4 
4.2 

.7 
4.8 
3.8 

.4 
8.8 

12.1 
12.1 

1.3 

1.1 

.9 

.7 
9.3 

85.0 

4.0 

.3 

.5 

8.3 

18.5 

36.8 

33.7 

1.9 

2.2 

1.0 
1.9 

.9 
1.8 
1.2 

.9 
1.9 
7.3 

.3 

.1 


Per ct. 
' 2.6 

3.3 

5.2 

.6 

.2 

"5:0' 
5.1 
4.8 
54.1 
4.5 
4.1 
2.4 

71.9 
71.4 

75.1 
71.2 
74.1 
75.2 
77.9 
78.7 
75.4 
66.2 
79.0 
88.0 
90.0 

53.1 
47.1 
52.1 
49.7 
53.2 
63.3 
69.7 
70.5 
73.1 


Per ct. 

.8 
.9 
. 7 
.9 
.7 
1.5 

18.5 
7.4 

2.6 
5.3 

1.1 
2.3 
1.5 
.8 
0.9 

3.0 
.7 
.7 
.7 

1.9 
.5 

4.0 

3.8 

1.0 
1.8 

.5 

.9 

1.3 

1.3 

.9 

. 7 

1.0 

2,1 

.4 

.1 

1.1 
2.1 
1.5 
1.3 
1.5 
1.5 
1.7 
2.9 
2.1 


Calo- 
ries. 

220 
475 


Mackerel, whole 


370 


Perch, vellow, dre.ssed. . . 


275 


Shad, whole 


380 


Shad, roe 


600 


Fish, preserved: 

Cod, salt 


24.9 
44.4 


325 


Herring, smoked 


7S5 


Fish, canned: 
Salmon. . . . 


915 


Sardines 


a5.0 


950 


Shellfish: 

Oysters, "solids" 


225 


Clams 




340 


Crabs. 


52 4 

61.7 

611.2 


200 


Lobsters. .... 


14S 


Eggs : Hens' eggs 


635 


Dairy products, etc. : 

Butter 


3,410 


Whole milk 




310 


Skim milk 




165 


Buttermilk 




160 


Condensed milk 




1 ,430 


Cream 




865 


Cheese, Cheddar 




2,075 


Cheese, full cream 




1 ,885 


VEGETABLE FOOD 

Flour, meal, etc. : 

Entire- wheat flour 




1 ,650 


Graham flour 




1 ,645 


Wheat flour, patent roller process — 
High-grade and medium 




1 ,635 


Low grade 




1 ,640 


Macaroni, vermicelli, etc 




1,645 


Wheat breakfast food 




1 ,680 


Buckwheat flour . . . 




1 ,605 


Rve flour ... 




1 ,620 


Com meal ... 




1 ,635 


Oat breakfast food 




1 ,800 


Rice 




1 ,620 


Tapioca 




1,650 


Starch 




1,675 


Bread, pastry, etc. : 

White bread 




35.3 

43.6 

35.7 

38.4 

35.7 

19.9 

6.8 

4.8 

5.9 


9.2 
5.4 
8.9 
9.7 
9.0 
6.3 
9.7 
11.3 
9.8 


1.3 

1.8 

1.8 

.9 

.6 

9.0 

12.1 

10.5 

9.1 


1,200 


Brown bread 




1 ,040 


Graham bread 




1 ,195 


Whole- wheat bread 




1 ,130 


Rye bread 




1,170 


Cake 




1,630 


Cream crackers 




1,925 


Oyster crackers 




1 ,910 


Soda crackers 




1,875 



a Refuse, oil. 
b Refuse, shell. 



106 



AVERAGE COMPOSITION OF AMERICAN FOOD 



Food materials (as purchased). 



VEGETABLE FOOD— Continued 

Sugars, etc. : 

Molasses 

Candy c 

Honey . . . . 

Sugar, granulated 

Maple syrup 

Vegetables: d 

Beans, dried 

Beans, Lima, shelled 

Beans, string 

Beets 

Cabbage 

Celery 

Com, green (sweet), edible portion. 

Cucumbers 

Lettuce 

Mushrooms 

Onions 

Parsnips 

Peas (Pi sum sativum) , dried 

Peas (Pisum sativum) , shelled 

Cowpeas, dried 

Potatoes 

Rhubarb 

Sweet potatoes 

Spinach 

Squash 

Tomatoes 

Turnips 

Vegetables, canned: 

Baked beans 

Peas (Pisum sativum), green 

Corn, green 

Succotash 

Tomatoes 

Fruits, berries, etc., fresh: e 

Apples 

Bananas 

Grapes 

Lemons 

Muskmelons 

Oranges 

Pears 

Persimmons, edible portion 

Raspberries 

Strawberries 

. Watermelons 



Refuse. 



Per ct. 



7.0 
20.0 
15.0 
20.0 



10.0 
20.0 



20.0 
40.0 
20.0 



50.0 
30^0 



25.0 
35.0 
25.0 
30.0 
50.0 
27.0 
10.0 



5.0 
59.4 



Water. 



Per ct. 



12.6 
68.5 
83.0 
70.0 
77.7 
75.6 
75.4 
81.1 
80.5 
88.1 
78.9 
66.4 
9.5 
74.6 
13.0 
62.6 
56.6 
55.2 
92.3 
44.2 
94.3 
62.7 

68.9 
85.3 
76.1 
75.9 
94.0 

63.3 
48.9 
58.0 
62.5 
44.8 
63.4 
76.0 
66.1 
85.8 
85.9 
37.5 



Pro- 
tein. 



Fat. 



Per ct. 



22. S 

7.1 

2.1 

1.3 

1.4 

.9 

3.1 

.7 

1.0 

3.5 

1.4 

1.3 

24.6 

7.0 

21.4 

1.8 

.4 

1.4 

2.1 

.7 

.9 

.9 

6.9 
3.6 
2.8 
3.6 
1.2 

0.3 
.8 

1.0 
.7 
.3 
.6 
-.5 
.8 

1.0 
.9 
.2 



Per ct. 



1.8 
.7 
.3 
.1 
.2 
.1 

1.1 
.2 
.2 
.4 
.3 
.4 

1.0 
.5 

1.4 
.1 
.4 
.6 
.3 
.2 
.4 
.1 

2.5 

.2 

1.2 

1.0 

.2 

0.3 
.4 

1.2 
.5 



Carbo- 
hy- 
drates. 



Per ct. 

70.0 
96.0 
81.0 
100.0 
71.4 

59.6 

22.0 

6.9 

7.7 

4.8 

2.6 

19.7 

2.6 

2.5 

6.8 

8.9 

10.8 

62.0 

16.9 

60.8 

14 

2, 

21. 

3. 

4. 

3. 



.7 
,2 
,9 

2 
5 
9 

5.7 

19.6 

9.8 

19.0 

18.6 

4.0 

10.8 

14.3 

14.4 

5.9 

4.6 

8.5 

12.7 

31.5 

12.6 

7.0 

2.7 



Ash. 



Per ct. 



3.5 

1.7 

.7 

.9 

.9 

.8 

.7 

.4 

.8 

1.2 

.5 

1.1 

2.9 

1.0 

3.4 

.8 

.4 

.9 

2.1 

.4 

.5 

.6 

2.1 

1.1 

.9 

.9 

.6 

0.3 
.6 
.4 
.4 
.3 
.4 
.4 
.9 
.6 
.6 
.1 



c Plain confectionery not containing nuts, fruit, or chocolate. 

dSuch vegetables as potatoes, squash, beets, etc., have a certain amount of inedible material, skin, seeds, etc. The 
amount varies with the method of preparing the vegetables, and cannot be accurately estimated. The figures given for refuse 
of vegetables, fruits, etc., are assumed to represent approximately the amount of refuse in these foods as ordinarily prepared. 

e Fruits contain a certain proportion of inedible materials, as skin, seeds, etc., which are properly classed as refuse. In 
some fruits, as oranges and prunes, the amount rejected in eating is practically the same as refuse. In others, as apples and 
pears, more or less of the edible material is ordinarily rejected with the skin and seeds and other inedible portions. The edible 
material which is thus thrown away, and should properly be classed with the waste, is here classed with the refuse. The 
figures for refuse here given represent, as nearly as can be ascertained, the quantities ordinarily rejected. 



AVERAGE COMPOSITION OF AMERICAN FOOD 



107 



Food materials (as purchased) . 



VEGETABLE FOOD— Continued 



Refuse. 



Per a. 



Fruits, dried: 

Apples 

Apricots • 

Dates 

Figs 

Raisins 

Nuts: 

Almonds . . - • 

Brazil nuts 

Butternuts 

Chestnuts, fresh 

Chestnuts, dried 

Cocoanuts 

Cocoanut, prepared 

Filberts 

Hickory nuts 

Pecans, polished 

Peanuts •,■ • • ; 

Pinon (Pinus eduhs) 

Walnuts, black 

Walnuts, English 

Miscellaneous: 

Chocolate 

Cocoa, powdered • • • • • • • . 

Cereal coffee, infusion (1 part boiled m 
20 parts water) g 



10.0 



10.0 

45.0 
49.6 
86.4 
16.0 
24.0 
/48.8 



52.1 
62.2 
53.2 
24.5 
40.6 
74.1 
58.1 



Water. 



Per a. 

28.1 
29.4 
13.8 
18.8 
13.1 

2.7 

2.6 

.6 

37.8 

4.5 

7.2 

3.5 

1.8 

1.4 

1.4 

6.9 

2.0 

.6 

1.0 

5.9 
4.6 

98.2 



Pro- 
tein. 



Fat. 



Per ct. 

1.6 
4.7 
1.9 
4.3 
2.3 

11.5 
8.6 
3.8 
5.2 
8.1 
2.9 
6.3 
7.5 
5.8 
5.2 

19.5 
8.7 
7.2 
6.9 

12.9 
21.6 



Per ct. 

2.2 
1.0 
2.5 
.3 
3.0 

30.2 

33.7 

8.3 

4.5 

5.3 

25.9 

57.4 

31.3 

25.5 

33.3 

29.1 



Carbo- 
hy- 
drates. 



Ash. 



36.8 


14.6 


26.6 


48.7 


28.9 



Per ct. 

66.1 
62.5 
70.6 

74.2 
68.5 

9.5 

3.5 

.5 

35.4 

56.4 

14.3 

31.5 

6.2 

4.3 

6.2 

18.5 

10.2 

3.0 

6.8 

30.3 
37.7 

1.4 



Per ct. 

2.0 
2.4 
1.2 
2.4 
3.1 



Fuel 
value 

pound. 



2.2 
7.2 



Calo- 
ries. 

1,185 
1,125 
1,275 
1,280 
1.265 



1.1 


1,515 


2 


1,485 


4 


385 


1.1 


915 


1 7 


1,385 


.9 


1,295 


1.3 


2,865 


l.l 


1,430 


8 


1 ,145 


,7 


1,465 


1.5 


1,775 


1 7 


1,730 


,5 


730 


.6 


1.250 



2,625 
2,160 

30 



'XZtT^i «ve ana„se, o. ce.ea. co«ee ... . Wa«. .. p™.«^^ 



?E— 8 



DISTRIBUTION OF VITAMINES IN INVESTIGATED 
FOOD MATERIALS 

Based on Report No. 38 of the British Medical Research Committee, as modified by M. S. 
(Laboratory Handbook for Dietetics i) 

1 indicates that the vitamine is present. 

2 indicates that the vitamine is present in considerable amount. 

3 indicates that the vitamine is present in large amount. 

? indicates conflicting reports as to its presence. i 

— indicates that the vitamine is absent or nearly so. 
* indicates that the vitamine has not been determined. 



Rose 



SOURCE 



Almonds 

Apples 

Bananas 

Barley, whole 

Beans, Kidney 

Navy 

Soy 

Beets 

Brain 

Brazil Nuts 

Bread, White (yeast) 

Whole Wheat (yeast) 

Butter 

Cabbage, Fresh Raw 

Cooked 

Dried 



Carrots, Fresh Raw. 
Cooked 



Cauliflower 

Celery 

Chard 

Cheese 

Chestnuts 

Cocoanut 

Cocoanut Oil 

Codfish 

CodliverOil 

Corn Oil 

Cottonseed Oil 

Cream (see also Milk) . . . 

Dandelion Greens 

Dasheens 

Eggs 

Egg Yolk 

Endive 

Fat, Beef 

Filberts 

Germinated Legumes .... 

Grapefruit 

Grape Juice (commercial) 

Grapes 

Heart 

Herring 

Hickory Nuts 

Honey 

Kidney 

Lard 

Lemon Juice 

Limes 

Lettuce 

Liver .*.... 



A 


B 


1 


1 


* 


2 




1 




2 




3 




3 




3 


- 


1 




2 




2 


- 


1 




2 


3 


- 


2 


3 


2 


? 


2 


3 


2 


1 


2 


1 


1 


2 


* 


2 


1 


1 


2 


2 


* ' 


1 


1 


2 


1 


1 


3 

-? 


— 




1 


2 


2 


- 


1 


3 


1 


3 


1 


1 


* 


1 


* 


* 


2 


1 


2 


* 


2 


* 


1 


* 


1 


1 


1 


1 


1 


* 


2 


- 


1 


2 


2 


_ 


2 


_ 


* 


2 


2 


2 


2 



3 

1 
-? Depends 
on process 

1 
? Depends 
on process 



SOURCE 



Maize, White. 

Yellow , 

Milk, Fresh... 



Condensed. . 
Dried, skim. 



Dried, whole. 
Skimmed . . . . 



Meat, Muscle 

Nut Margarines (vegetable 

fat) 

Oats 

Oleomargarine (animal fat) . . . 

Olive Oil 

Onions 

Oranges 

Pancreas 

Parsnips 

Peanuts 

Pears 

Peas, Dry 

Fresh 

Pecans 

Pig Heart 

Liver 

Pine Nuts 

Potatoes, Sweet 

White, raw 

White, boiled 15 min 

Prunes 

Rice, Polished 

Whole Grain 

Roe, Fish : 

Rutabaga 

Rye, Whole Grain 

Spinach 

Squash, Yellow 

Sweetbreads (thymus gland). . 

Tomatoes 

Turnips, Swede . 

Walnuts 

Whale Oil 

Wheat Kernel 

Embryo 

Bran 

Whey 

Yeast 



B 



1 Amount 
depends on 
cow's diet 

? 
? Depends 
on process 
? Depends 
on process 
1 Amount 
depends on 
cow's diet 

? 



Published by The Macmillan Company, reprinted by permission. 

108 



GLOSSARY OF TERMS USED IN 

COOKERY 



GLOSSARY OF TERMS USED IN COOKERY 



A 
A 


la 
la 


A 
A 


la 
la 


A 


la 


A 


la 


A la 


A la 


A la 


A 


la 



= with 

Anglaise = English style ; plain 
roasted or plain boiled. 
Bearnaise = with a rich egg sauce. 
Blanquette == warmed in a white 
sauce thickened with eggs. 
Chartreuse = molded in jelly and 
surrounded by vegetables. 
Creole = with tomatoes, onions, 
and peppers. 
Jardiniere = prepared and served 
with vegetables. 
Maitre d'Hotel = with a sauce of 
melted butter, mixed chopped 
parsley and seasoned with lemon 
juice, pepper and salt. 
Marengo = browned in oil and 
stewed in a rich stock. 
Poulette = warmed in a white 
sauce. 
A la Serviette = served in a napkin. 
Au Beurre noir = with black butter. 
Au Beurre roux == with browned butter. 
Au Bleu = boiled in white wine with 

flavorings. 
Au Gratin = covered with crumbs and 
grated cheese and browned over. 
Au Gras = Dressed with meat gravy. 
Au Lait = with milk. 
Au Naturel = without change from nat- 
ural state other than cooking. 
Au Jus = in the natural juice or gravy. 
Aux Cussons = with watercress. 
Aux Rognons = with kidneys. 
Blanch = to parboil or to scald in order 

to remove skins. 
Bouillon = a plain, clear soup. 
Bouquet = a spray of each of the herbs 

used for seasoning. 
Braise = to cook in a closely covered 
stewpan to prevent evaporation 
of juice. 
Brochette = to string on a skewer. 
Cafe au Lait = coffee with milk. 
Cafe noir = clear coffee. 
Caramel = a substance made by boiling 
sugar to a dark brown color. 



Collops = meat cut in small pieces. 

Consomme = clear soup. 

Compote = fruit stewed in sirup. 

Croutons = thin slices of bread fried 
and used for garnishing dishes 
and in soups. 

Deviled = highly seasoned. 

En Casserole = to bake in a covered 
earthen dish in which the con- 
tents may also be served. 

En Coquille = served on shells. 

En Papillot = served on papers or 
with paper for convenient hand- 
ling. 

Espagnole = a rich brown sauce. 

Glace = frozen, iced. 

Grilled = boiled over open coals. 

Gumbo = a dish with which okra is 
served. 

Hors d'oeuvre = appetizers, dainty rel- 
ishes served before the soup. 

Maigre = dishes without meat, intended 
for fast days. 

Nature = no sauce. 

Panure = an entree that is bread- 
crumbed. 

Persillade = with parsley. 

Pimolas = stuffed olives. 

Potpourri = a meat stew; highly sea- 
soned, and with spices and vege- 
tables. 

Ragout = meat stewed in a rich gravy. 

Rechauffe = warmed over. 

Rissoles = small balls of paste filled 
with a chopped mixture and baked 
or fried ; or the mixture may be 
rolled in eggs and bread-crumbs 
and fried. 

Roulade == a slice of meat on which 
dressing has been placed, rolled 
up and skewered into shape, and 
cooked. 

Saute = to fry in a little hot fat or 
butter. 

Supreme == with a white cream gravy. 



110 




Courtesy of Good Housekeepins Magazine 

1— Delmonico, incorrectly called club steak. 2— Round-bone sirloin steak. 3— The porterhouse nearest the hip-bone, conta 

of lamb or mutton. 8— English or tail saddle of lamb or mutton with kidney knobs showing at the top. 9— Pi 

12 — Chuck-ribs, an economical large roast. 13— Lamb chops: upper left, two loin-chops: right, two Frt 




g greatest amount of fJlet. 4 — Prime ribs, second cut. 5— Prime ribs, first cut. 6— Round steak. 7— Short or loin saddle 
! ribs, third cut, showing tip of shoulder-blade. 10— Hip-bone sirlion steak. 11— Flat or double-bone sirloin steak. 
1 rib-chops: lower row, left to right, a rib shoulder chop, round-bone shoulder-chop, and two rib-chops. 



WORTH-WHILE HINTS 



TIME-TABLE FOR COOKING 

BAKING AND ROASTING 

Bread and Cakes 

Biscuits (baking-powder) 10 to 15 minutes 

Biscuits (raised) 12 to 20 minutes 

Bread in loaves 40 to 60 minutes 

Cookies 6 to 10 minutes 

Cornbread (thin) 15 to 20 minutes 

Cornbread (thick) 30 to 35 minutes 

Cup Cakes 25 to 35 minutes 

Fruit Cake 1 ^ to 2 hours 

Gems 25 to 30 minutes 

Gingerbread 20 to 30 minutes 

Layer Cake 20 to 30 minutes 

Loaf Cake 40 to 60 minutes 

Pound Cake 1^ to 1 ^ hours 

Rolls 12 to 20 minutes 

Sponge Cake 45 to 60 minutes 

Wedding Cake 3 to 5 hours 

Puddings 

Batter Puddings 40 to 50 minutes 

Bread Pudding 50 to 60 minutes 

Cottage Pudding (new) 35 minutes 

Custard 30 to 45 minutes 

Custard, Cup .20 to 30 minutes 

Indian Pudding 2 to 3 hours 

Plum Pudding 2 to 3 hours 

Rice Pudding (uncooked rice and no eggs) 2 to 3 hours 

Pastry 

Cheese Straws 8 to 10 minutes 

Patties 15 to 25 minutes 

Pies 30 to 50 minutes 

Tarts 15 to 20 minutes 

Vol-au-vents 45 to 60 minutes 

Meats 

Beef, Ribs of, rare 8 to 10 minutes per pound 

Beef, Ribs of, well done 12 to 16 minutes per pound 

Beef, Ribs of, Rolled, rare 12 to 15 minutes per pound 

Beef, Ribs of. Rolled, well done 18 to 22 minutes per pound 

112 



I 



TIMETABLE FOR COOKING 113 

Beef, Fillet of, rare 20 to 35 minutes per pound 

Ham, Smoked 30 to 35 minutes per pound 

Lamb. Leg of 15 to 20 minutes per pound 

Liamb, Shoulder of 15 to 20 minutes per pound 

Lamb, Rack of 15 to 20 minutes per pound 

Liver, Lamb's 30 to 45 minutes 

•Mutton, Saddle of 20 to 25 minutes per pound 

Pork, Loin of 20 to 25 minutes per pound 

Pork, Shoulder of (Fresh ham) 25 to 30 minutes per pound 

Spare Ribs, Fresh 30 minutes 

Veal 18 to 22 minutes per pound 

Poultry 

Chicken 15 to 20 minutes per pound 

Duck. Domestic 15 to 20 minutes per pound 

Duck, Wild 20 to 30 minutes per pound 

Goose 20 to 25 minutes per pound 

Squab 30 to 45 minutes 

Turkey 20 to 25 minutes per pound 

Fish 

Large Fish 1 to 1 ^ hours 

Small Fish 20 to 30 minutes 

Vegetables 

Baked Beans 1 to 8 hours 

Depending upon how thoroughly ingredients have been cooked previously. 

Eggplant 20 to 30 minutes 

Potatoes 45 to 60 minutes 

Stuffed Peppers 15 to 20 minutes 

BOILING AND STEAMING 

Breads 

Boston Brown Bread 3^/2 hours 

Dumplings 12 to 15 minutes 

Puddings 

Apple Pudding 1%. to 1^4 hours 

Blueberry Pudding 1 ^ to 1 >^ hours 

Cottage Pudding ( from stale cake) 10 minutes 

Cranberry Pudding 3 hours 

Fig Pudding 3 to 4 hours 

Fruit Pudding 4 hours 

Graham Pudding 1 ^ hours 

Plum Pudding 5 to 6 hours 

Suet Pudding 3 hours 

Tapioca Custard 30 minutes 



114 WORTHWHILE HINTS 



Meats 

Beef. Pot Roast of 4 to 6 hours 

Beef, Corned 4 to 8 hours 

Ham 4 to 6 hours 

Stew 3 to 6 hours 

Tongue 3 to 4 hours 

Eggs 

Soft-cooked 3 to 8 minutes 

Hard-cooked 30 to 45 minutes 

Fish 

Small Fish 6 to 10 minutes 

Bluefish and Bass 30 to 45 minutes 

Cod and Haddock 6 minutes per pound 

Halibut (thick piece) 15 minutes per pound 

Lobster 20 to 25 minutes 

Salmon (thick piece) 10 to 15 minutes per pound 

Shrimps 25 to 30 minutes 

Poultry 

Chicken 25 to 30 minutes per pound 

Fowl 30 to 35 minutes per pound 

Turkey 20 to 25 minutes per pound 

Vegetables 

Asparagus 20 to 25 minutes 

Beans, Butter 30 to 40 minutes 

Beans, Green 40 to 60 minutes 

Beans, Lima (fresh) 30 to 40 minutes 

Beans. Dried 1 to 1 >4 hours 

Beet Greens 25 to 30 minutes 

Beets 40 to 60 minutes 

Brussels Sprouts 15 to 20 minutes 

Cabbage H to 1 >^ hours 

Carrots 30 to 45 minutes 

Cauliflower 20 to 30 minutes 

Celery 10 to 20 minutes 

Corn, Green 10 to 20 minutes 

Macaroni (or Spaghetti) 20 to 30 minutes 

Okra 25 to 30 minutes 

Onions • 40 to 60 minutes 

Oyster Plant 45 to 60 minutes 

Parsnips 30 to 45 miuutes 

Peas 20 to 30 minutes 

Peppers, Green = 15 minutes 

Potatoes, Sweet 15 to 25 minutes 

Potatoes, White 20 to 30 minutes 



TIMETABLE FOR COOKING 115 

Rice 1 hour 

Spinach 25 to 30 minutes 

Squash 30 to 45 minutes 

Swiss Chard 25 to 30 minutes 

Tomatoes 15 to 20 minutes 

Turnips 30 to 45 minutes 

BROILING 

Bacon 2 to 3 minutes 

Beefsteak, one inch thick 4 to 6 minutes 

Beefsteak, one and one-half inches thick 8 to 10 minutes 

Chops, Lamb ^ 6 to 8 minutes 

Chops, Pork 8 to 10 minutes 

Chops, Veal 8 to 10 minutes 

Cutlet, Veal 8 to 10 minutes 

Ham 5 to 7 minutes 

Kidneys, Lamb's 3 to 4 minutes 

Liver 4 to 5 minutes 

Chicken 20 to 25 minutes 

Squab or Quail .8 to 10 minutes 

Whole Medium-sized Fish 15 to 20 minutes 

Small Thin Fish 5 to 8 minutes 

Slices of Large Fish 12 to 15 minutes 



MARKETING 



The Stores 

THERE is no reason why meat- 
markets, fish-stores, grocery-stores, 
fruit-stores, and milk-stores should not be 
just as cleanly as one's own home. In the 
large cities and in many of the smaller 
towns laws have been passed making it 
compulsory for the food-distributor to do 
his utmost to protect the health of his 
customers. 

Seeing that these laws are enforced is 
v/ithin the province of the housewife — 
not that she must assume the duties of 
the police, but she can transfer her patron- 
age to the well-kept store and thus make 
the storekeeper realize it is to his advan- 
tage to obey the health laws. Sometimes 
a storekeeper will argue that he will be 
obliged to raise his prices if he is obliged 
to comply with the law. There is no 
weight to his argument; if he keeps his 
place clean, his goods protected from flies 
and other insects, and stocks only with 
first-class goods, the amount of loss from 
deterioration is reduced to a minimum. 

Systems 

There are two ways of conducting, busi- 
ness. The older one is now spoken of 
as the "credit-and-delivery system" and 
the other as the "cash-and-carry system." 
Where the business is done under the 
older system the services of more clerks 
are needed to do an amount of business 
equal to that done under the cash-and- 
carry plan; there are the bookkeepers, 
order clerks, delivery boys, and the up- 
keep of delivery vehicles which all add 
to the overhead expense of the store and 
the cost of which must be added to the 
selling price of each article. Then, too, 
the shop-keeper must figure that a certain 
percentage of the profit of the business 



as shown on his books is loss because of 
unpaid bills. Sometimes a housewife is 
justified in patronizing a credit-and-deliv- 
ery store, but as a general rule she can 
so plan her tasks that it is convenient to 
call at the "cash-and-carry" stores and 
take her purchases home with her. If 
she is unable to get out there is generally 
some small boy in the neighborhood who 
v:ill be glad to go for her. 

Purchasing in Bulk 

The town and country dweller has a 
big advantage over the city dweller when 
it comes to storage space. In the small 
city apartment there is usually no satis- 
factory place where several months' sup- 
ply of any one item may be kept. Hence 
the city-wife is obliged to buy only enough 
for the day. 

In the towns and country the houses 
are generally built with large, cool, dry 
cellars. It is easy to partition off part 
of this for food-storage. Potatoes, apples, 
and the like may be purchased in the fall 
when prices are lowest and used as needed. 
Eggs may be bought in the spring when 
they are plentiful, put down in water 
glass, and the supply drawn upon when 
the market price of eggs rises. 

Fresh vegetables and fruits should be 
bought when they are in season, and pre- 
pared for winter use by either canning 
or dehydrating. Other household com- 
modities, such as flour, sugar, and cereals 
should be purchased in large quantities, 
so as to take advantage of the lower pro- 
portionate price. 

Co-operative Buying 

Sometimes the family is too small to 
use the whole of some thing. For ex- 
ample it may be a crate of fruit. Then 



116 



MARKETING 



11 



let several neighbors purchase it together, 
thus each will have no more than she can 
use and each will get the advantage of 
the bulk-price. 

Meat 

In selecting meat, choose the tender cuts 
for broiling and roasting, and the tougher 
(and cheaper) parts for stewing. There 
should be both fat and bone. If fat is 
lacking it is a sign that . that meat has 
come from an animal which was either old 
or poorly fed. 

Beef 

When good beef i« first cut the lean 
part is firm and will show no mark when 
pressed by the finger ; in color it is a 
purplish red which changes to bright red 
on exposure to the air. When a butcher 
receives a beef-animal he divides it into 
quarters, these being known as the two 
fore-quarters and the two hind-quarters. 
The division is made just back of the ribs. 
The first six ribs are known as the "prime 
ribs." The first steaks cut on the small 
end of the loin are "short steaks" and 
have very little of the tenderloin which 
is under the loin. Between these and the 
point where the hip-bone joins the spine 
are cut the "porterhouse steaks." The 
"sirloin steaks" come next, between this 
joint and the thighbone. 

Mutton and Lamb 

Mutton and lamb are generally quar- 
tered as is beef. The flesh should be 
bright red with firm white fat. The fore- 
quarter is divided into head, neck, shoul- 
der, breast, and rack ; the hind-quarter 
into the loin and leg. 

Veal 

Good veal is flesh-colored and firm with 
white fat and should come from a calf 
two months old — younger than that is not 
safe. The carcass is divided as is mutton. 
Chops and cutlets come from the hind- 
quarters, the cutlets being slices cut from 
the leg. 



The sweetbreads are part of the diges- 
tive organs and there are two pair : "heart" 
and "throat." The heart sweetbread is 
short and firm and preferable when it is 
to be served whole. The throat sweet- 
bread is long and full of membrane, but 
is just as good if it is to be creamed or 
served in small pieces. 

Pork 

Fresh pork is pale red in color, firm, 
and with white fat. Salt pork is white or 
pinkish white. The animal is divided by 
the butcher as is mutton. The chops come 
from the ribs and the loin. When salted 
and smoked the hind legs are called ham, 
the flank bacon. 

Poultry 

Poultry is a general term including 
chickens, turkeys, ducks, geese, and pig- 
eons raised by man. Wild fowl (turkeys, 
ducks, geese, quail, partridges, and grouse) 
are called "game." 

Chicken is seasonable all round the 
year. Broilers are more plentiful in the 
late spring, roasting chickens in the sum- 
mer and fall, and fricassee chickens in the 
late winter and early spring. For broil- 
ing, choose a young chicken five months 
old or less, weighing one and a half to 
two pounds ; it should be short and plump 
ill shape. For roasting, a young cock is 
preferable; the lower part of the breast- 
bone should be flexible. For stewing or 
fricasseeing, purchase an older fowl, pref- 
erably a hen over a year old. 

Turkey is in season from late fall to 
early spring. Hens or young gobblers 
are best for roasting. Select a short plump 
bird with flexible breast-bone. 

Ducks and geese are in season all the 
year. If given plenty of water to drink, 
but not enough to swim in, they will flesh 
up very quickly and make very tender 
eating. This is so, because using the 
muscles for swimming hardens them. 
Choose a meaty specimen. 

It is better to buy fowls direct from the 



118 



WORTH-WHILE HINTS 



producer whenever possible. Instructions . 
can then be given for the proper treat- 
ment of the bird before and after kilHng. 
During the last twenty-four hours of life, 
the fowl should not be given any food, 
but should have access to plenty of clean 
water. This will insure clean intestines 
and an empt}^ crop, resulting in a better 
flavor to the entire bird. After killing, 
poultry should hang twenty-four hours 
before cooking. 

It is difficult to get a butcher to properly 
clean a fowl, because to do so takes more 
time than he feels he can spend on an 
individual order; hence it is better for 
each housewife to do this herself. 

To dress poultry, hold it over a flame 
to singe off all the fine hairs. Then scrape 
the skin, being careful not to break it, in 
order to remove all pin-feathers and pieces 
of quills which may have been left from 
the plucking. Then cut off the head leav- 
ing as much of the neck as possible. Push 
back the skin on the neck and cut out 
the flesh and bone as close as possible to 
the body. Twisting the neck will disjoint 
it and indicate where to cut with the 
knife. The windpipe, the food tube, and 
the crop, can be pulled out through the 
neck-skin which now hangs empty. The 
next step is to make a cross cut just below 
the point of the breast-bone. Then with 
a sharp knife cut a circular hole around 
the vent. Put the hand into the large slit 
and loosen up all of the organs. Do this 
carefully so as not to break the gall — the 
little green gland next to the liver. Then 
remove all the organs including heart and 
lungs through the large opening below 
the breast-bone. Bend back the legs at 
the joint below the fleshy part and sever 
with a sharp knife. In the case of a 
turkey or an old hen pull out the white 
sinews from the upper leg using a pair 
of pliers. Cut out the oil sack on the 
rump. The heart, liver, gizzard, and 
blanket of fat should be separated from 
the intestines, still being very careful not 
to break the gall. Cut off the top of the 



heart which will permit the withdrawal 
of the tough skin covering it ; split the 
gizzard on one side and remove the inner 
lining with its contents. 

After the fowl has been washed let it 
soak in salt and water for half to three- 
quarters of an hour, remove and cover 
with salt and pepper, and let drain for a 
vv'hile. When ready to put in dressing, 
fill the larger cavity, then put the feet 
through the large opening and draw them 
out through the smaller round opening. 
Fasten them in place and close the large 
opening with two or three metal skewers. 
Turn the bird back up and put dressing 
into the neck-skin pushing it down until 
the breast is filled. Then fold back the 
neck-skin onto the back, bend back the 
third or "hand" section of the wing, and 
fasten with two long metal skewers, one 
inserted from each side. When the tur- 
key or chicken is cooked and before send- 
ing to the table pull out the skewers. Fowl 
prepared in this manner looks nice on the 
table and there is no forgotten string to 
embarrass the housewife. 

To prepare a chicken for fricassee, 
clean in the same w^ay and cut apart at 
the joints; large pieces like the breast will 
require two or three cuts where there 
are no joints. For broiling, split the 
chicken along the entire length of the 
back-bone. 

Fish 

In purchasing fish the choice should be 
limited to those that are in season, as 
fish kept in cold storage lose their flavor. 
In some places fish are caught with nets, 
and kept alive in tanks until wanted ; this 
is an excellent plan. In good fresh fish, 
the flesh is thick and firm, the scales 
bright and stiff, the eyes full and promi- 
nent. Refuse to take the fish that is 
''mushy." 

Lobsters, crabs, oysters, and clams 
should be alive when cooked as they are 
injurious if dead before cooking. 



^DD LE 







TENDERLOIN 



FORE^^i^^E^ 




LEAF FAT cTENDERLOIN r KIDNEY 

FAT 








SETTING THE TABLE 



The Dining-Room 

ONE of the most important rooms in 
the house is the dining-room. Here 
the entire family gather several times a 
(lay; here the favored guests are brought. 
From it go every morning those members 
of the family who go to business and 
school. The room and its furnishings 
should be attractive in every way, the 
atmosphere of the conversation cheerful 
and the food well-cooked and daintily 
served, for the silent influence of these 
things reaches far. With a day begun 
happily at home the husband and father 
approaches the worries and perplexities of 
his business day with an assurance of 
success that is more than half the battle, 
and the children are in a mental and 
physical state which makes the school les- 
son a pleasure instead of a task. Then 
at evening when all have returned from 
the daily work, they again sit around the 
family board, and if the ideal conditions 
still exist, each member of the group re- 
tires to a rest which is quiet and peaceful 
and health-giving. 

But — a badly furnished, poorly lighted, 
untidy dining-room sets every nerve on 
edge and inclines the tongue to say sharp, 
biting, unkind things. Bickering and 
quarrelling at meal time is a sure method 
of causing indigestion. The blood which 
should be supplying the nerve centers of 
the digestive tract is drawn upon to re- 
plenish the brain cells which are under- 
going an unusual strain. Even should 
there be no violent quarrelling the offense 
to the esthetic sense of the unattractive 
room will have the same result in a milder 
way. 

The Table- Covering 

Some people like a plate-glass top on 
the table ; but, while it does protect the 
table from scratches and the effect of hot 
dishes, it is not satisfactory in every way. 



As it must be cut to ht the table when it 
is either without leaves or with just the 
number usually in service, it cannot be 
used when it is necessary to enlarge the 
table. The most satisfactory all-round 
arrangement to use on the bare table be- 
tween meals is a linen centerpiece, remov- 
ing this when setting the table and putting 
on a silent-cloth under the tablecloth. 
This silent-cloth may be made of asbestos, 
quilted cotton, or felt. Either the quilted 
cotton or the felt will prove satisfactory, 
because they are easy to launder and 
spots from spilled things can be readily 
removed. 

In setting a table the first thing to re- 
member and do is to put the silent-cloth, 
the tablecloth, and all the other things on 
*'st:-aight." If the silent-cloth hangs be- 
low the tablecloth, if the tablecloth hangs 
lower on one side than the other, if the 
long fold in the tablecloth goes in any 
other direction than from the head to the 
foot of the table, if the dishes look as if 
they had been ''thrown at the table" and 
left just where they hit, it is useless to 
expect a pleasing result. These details 
may seem trifling, but just as one instru- 
ment out of tune in an orchestra will 
m.ake a discord that spoils the symphony, 
so these can spoil the harmony of the 
dining-room. 

Table Mats 

There should be a plentiful supply of 
mats of various sizes to put under hot 
dishes and plates. These are made of 
different kinds of materials. There are 
straw ones which can be bought in sets 
of three or five, but as they make a con- 
trasting color on the table they are not 
altogether pleasing to the eye. Some 
people attempt to remedy this by covering 
them with white doilies, but the doilies 
so frequently slip that this plan can hardly 
be termed satisfactory. A second kind of 



119 



120 



WORTH-WHILE HINTS 



mat is crocheted from Dexter cotton. Up 
to a comparatively few years ago this 
was the only kind of mat in general use. 
The mother and daughters of the family 
made them, and fearful and wonderful 
were the shapes of some of them which 
v/ere made by the younger members of 
the family. It is quite a knack to be able 
to make one of these mats that is perfect 
in shape and lies flat upon the table. They 
are particularly satisfactory because they 
can be easily and quickly laundered. 
Comparatively recently there has come 
into wide use a third kind of mat. This 
is an asbestos pad cut either round or 
oval and bound around the edge. These 
mats are slipped inside of linen covers, 
much the same as a pillow is put into a 
pillow-case. These look very well on a 
table and have the same good quality as 
the crocheted mats, that of being easily 
laundered. 

There should be a round mat of medium 
size for each place at the table. Larger 
ones are necessary for the vegetable 
dishes, whether these are put on the table 
or on the serving-table. A still larger one 
is needed for use under the meat platter. 
Small ones are useful to put under the 
side-dishes at each place. 

Carving-Cloth and Tea-Cloth 

Some people like to put in front of the 
person who is to do the carving a carving- 
cloth, and before the person who pours 
the tea or coffee, a tea-cloth. These are 
a protection to the table-cloth, and being 
small are more easily washed in case of 
an accident. 

Colored or White Linen? 

For general use all the linen for the 
dining-room should be white. Even if it 
is embroidered, this statement is true. 
There are two very good reasons why this 
is so : first, there is always danger of 
something being spilled with a consequent 
stain on the linen, and, if the cloth or 
centerpiece or napkin is colored, the re- 



agent used to remove the stain may also 
remove some or all of the original color 
in that spot, thus permanently ruining 
the appearance of the cloth ; second, plain 
white ''sets off" the dishes, silver, flowers, 
and foods to better advantage, just as 
plain wall-paper makes a better back- 
ground ("sets off") pictures and furni- 
ture in a room. 

Breakfast 

The first meal of the day should begin 
with fruit and be followed by a cereal 
and an entree. Therefore, in setting the 
table for this meal put at each place a 
mat, to the right put a small knife, cereal 
spoon, and a spoon for the fruit if one 




breakfast 

is needed, just above this put a glass of 
v/ater. To the left put one fork and the 
napkin. Just above the fork put a bread- 
and-butter plate and across it a butter 
spreader. The silver should be face up. 
On each mat put a breakfast plate. On 
top of the breakfast plate put a small 
plate for the fruit. If the fruit is cooked 
it should be put in a small dish and this 
dish put on top of the fruit plate. At 
the housewife's place should be arranged, 
the cups and saucers, sugar-bowl, cream 
pitcher, spoon holder, and the coffee per- 
colator. Before the master of the house 
should be a large mat for the entree. If 
potatoes are to be served, a smaller mat 
on one side of the table for that dish, and 
on the other side a mat for the dish of 
hot bread. After the family have finished 
with the fruit remove from in front of 
each place all but the bottom plate which 



SETTING THE TABLE 



121 



is known as the serving plate. The cereal 
is then brought in in individual dishes 
and these dishes placed upon the serving 
plate. After the cereal is finished remove 
these dishes and the service plate. Put 
in front of the master of the house, plates 
for everybody, upon which he will put the 
individual portions of the entree. If no 
individual mats are used, then allow the 
service plate to remain throughout the 
meal. 

Luncheon 

For the ordinary home luncheon ar- 
range each place as suggested for break- 
fast, except, of course, that the fruit plate 
and fruit are not put on and there are 
extra forks for the various courses, the 
one to be used first being at the extreme 
left. Before the mistress of the house 
place the pile of soup plates and the soup- 
tureen. As she serves the soup the dishes 




LUNCHEON 

are passed to each member of the family 
and put upon the service plate. After 
the soup is finished remove both soup dish 
and service plate. If there is a fish course 
it may either be served away from the 
table and the plates with each portion on 
brought to the individuals, or it may be 
served by the person seated at the head 
of the table. The entree follows and is 
served by the person at the head of the 
table. The salad is served by the house- 
wife, as is also the dessert and the tea 
or coffee. If individual mats are not 
used, then do not remove the service plate 
until after the dessert is served. 

For the luncheon party the housewife 
sometimes chooses to serve without a 



tablecloth. In this case she puts in the 
middle of the table, a centerpiece and at 
each plate doilies or mats. These vary 
in size, the largest one for use under 
the plates, and smaller ones for the 
bread-and-butter plates and for the glass 
of water. At a luncheon party it is also 
permissible to use a small fancy cloth on 
the table. This is the only meal when 
it is good form to use anything in the 
way of colored linens. The napkins 
should, of course, match the cloth. 
Flowers should be put in the center of 
the table. 

Dinner 

Dinner being the most important meal 
of the day requires more dishes and ac- 
cessories than any one of the others. 
First, put on the silent-cloth, then the 
table-cloth. Over the center put a center- 
piece, and at the master's place, a carving- 
cloth. If there is no maid, put on a large 
table mat on which the dish containing 
the roast is to be placed. Put this in 
front of the master. Put a mat in front 
of the mistress for the vegetable which 
is to be served in side dishes ; a mat on 
one side of the table for the potatoes. To 
the right of the large mat put a carving- 
knife, to the left, the steel and carving- 
fork. If there is a dressing in the roast, 
put a serving spoon to the right of the 
carving-knife. Put a serving spoon beside 
each of the vegetable dishes. If there is 
to be gravy, a small mat should be on the 
table for the gravy dish and beside it the 
gravy ladle. At each place put a mat, 
bread-and-butter plate, service plate, a 
glass of water, and to the right of the mat 
put a dinner knife, a teaspoon if there is 
a vegetable like stewed corn or peas, and 
a soup spoon. To the left place a salad 
fork, dinner fork, and fish fork (the fish 
fork being furthest from the plate) and 
the napkin. The butter spreader should 
be placed across the bread-and-butter plate 
as at breakfast. At the mistress's place 
arrange the soup plates. The soup-tureen 
when brought in is placed before her. If 



122 



WORTH-WHILE HINTS 



there is a maid to wait upon the table the 
arrangement of the individual places is the 
same as just mentioned, but the mats and 
silver to be used later in the meal are not 



individual mats. The dessert is brought 
to the table and placed in front of the 
mistress. The dishes upon which it is to 
be served are placed in front of her, to- 




DINNER 



put upon the table before the time ; they 
are brought in as needed. The removal of 
the plates follows the same course as at 
luncheon. After finishing the salad the 
table is cleared of everything except the 



gether with the spoons or forks that are 
needed. The coffee is brought in and 
placed to her right, the cups to her left, 
and after serving the dessert she pours out 
the beverage. 



ECONOMY HINTS 



?E— 9 



124 



ECONOMY HINTS 



FOOD 



1. Long soaking of dried (dehydrated) 
vegetables and fruits will save fuel. 

2. Cereals soaked overnight in cold 
water and cooked in the morning in the 
same water only take half as long to cook 
and thus save time and fuel. 

3. Putting an apple in the cake-box will 
help to keep the cake fresh. 

4. To cook bacon brown and crisp and 
without danger of burning it or smoking 
the house, lay the strips of bacon on an 
open-mesh wire frame, place over an oven 
pan and put in the oven. 

5. Eggs put down in water glass when 
they can be bought cheaply can be used 
when the price of eggs in the market is 
high, and will give satisfactory results. 

6. Soaking meat which is to be cooked 
m the oven, such as roast beef, leg of 
lamb, roast pork, turkey, and chicken, in 
salt water for from a half to three- 
quarters of an hour will make it more 
tender; the blood is sometimes drawn 
from the edge of the meat by this method, 
but this does no harm whatsoever. 

7. A few grains of rice in each salt 
shaker will absorb the moisture and keep 
the salt from packing. 

8. Boiling the potatoes with the skins 
on prevents the loss of valuable mineral 
salts which are deposited just under the 
skin of the potato. 

9. The water in which potatoes have 
been boiled can be used in making bread. 



10. The water in which potatoes, spin- 
ach, asparagus, beans, and other vege- 
tables have been cooked should be used 
in making the soup. 

11. New potatoes can be baked as well 
as old potatoes, but they should be pierced 
thoroughly with a fork so that the mois- 
ture has a chance to escape. 

12. Onions should be thoroughly peeled 
— not just the tough skin that is on the 
outside, but one layer and the thin skin 
under it should be removed. This pre- 
vents indigestion from eating onions. 

13. Eggs may be soft-boiled by standing 
them in hot water for five or six minutes ; 
eggs cooked in this way are more digest- 
able and will not stain the silver. This 
method is called '^coddled eggs." 

14. To make sandwiches quickly and 
economically put the filling through a 
food chopper, mix with it the seasoning 
and melted butter; cut the first slice of 
bread from the loaf, spread the mixture 
over the cut end of the loaf, cut ofY the 
second slice and put it on the first, cut off 
the third slice, put the mixture on the 
fourth slice, and proceed as before. By 
this method there is a great deal less but- 
ter used. 

15. Never permit fresh meat to remain 
Vv^rapped in common paper; transfer to 
a dish and cover with waxed paper to 
prevent loss of juice. 

16. Adding a few drops of extract of 
vanilla to a pot of cocoa gives a richness 
to the beverage. 



ECONOMY HINTS 



125 



UTENSILS 



1. Soak a new broom in hot salt water 
tefore using; this will toughen the bris- 
tles and make it last longer. 

2. As a broom wears down cut the 
lower cords and thus get longer service 
from the broom. 

3. If a broom begins to spread, put a 
band around it made from an old stocking 
leg. 

4. To dust walls and woodwork make a 
bag of canton flannel to fit over a broom 
and put it on with the downy side out. 

5. Flour bags make excellent dish 
cloths. 

6. Napkins for school lunches and pic- 
nics can be made from good parts of old 
table-cloths. 

7. Salt bags and small flour bags should 
be saved and used for straining fats. 

8. A sink-broom is excellent for use in 
washing pots and frying pans when the 
food is stuck to the sides. 

9. Steel wool, which can be purchased 
from hardware stores, is excellent for 
cleaning aluminum. 



10. A simple and convenient jelly-bag 
can be made by taking an embroidery ring, 
some string and some cheese-cloth. Take 
two or three thicknesses of cheese-cloth, 
fold and seam together like a pillow-case ; 
on the open end put the embroidery ring 
and baste the goods over it to hold it in 
place, tie strings at four points equally 
distant from each other, bring the strings 
together at a point about fifteen inches 
from the bag; turn the two lower corners 
of the bag up, so that there will be a 
point in the center, and baste them in 
place. 

11. Triplicate sauce pans will save 
space because two or three of the set can 
be used in the same space occupied by one 
kettle of the old type. 

12. Discolored aluminum kettles may 
be restored to their original white color 
by washing in a mixture of three parts 
borax in 100 parts water with a few drops 
of ammonia added. 

13. To apply scouring - powder for 
cleaning steel knives use a piece of pumice- 
stone or a large cork. 

14. To clean paint or varnish from 
glass use steel wool. 



126 



ECONOMY HINTS 



STAINS 



Stain 



Iodine 



Black Ink 



Vinegar 
Iron rust 

Grease 
Kerosene 
Machine Oil 
Varnish and Paint 
Red Ink 



Reagent 
Ammonia 



Ink Eradicator 
Lemon juice and salt 

Milk 



Baking Soda and weak 
Ammonia 

Lemon juice and salt 



Benzine and Soap Solu- 
tion 



Benzine and Soap Solu- 
tion 



Benzine and Soap Solu- 
tion 



Turpentine or Benzine, 
then Soap 



Chloride of Lime 



Method 
If cloth, put spot over 
basin and pour ammonia 
on it. Then wash thor- 
oughly. If on wood, 
apply ammonia with old 
cloth or cotton. 

Directions on package. 

Put spotted garment 
over a basin and let so- 
lution drip through it. 

While the stain is fresh 
wash in sweet milk. 

Make solution and wash. 



Put spotted garment 
over a basin and let so- 
lution drip through it. 

Pour benzine on spot 
and absorb with clean 
blotting-paper. Then 

wash with soap and 
water. 

Pour benzine on spot 
and absorb with clean 
blotting-paper. Then 

wash with soap and 
water. 

Pour benzine on spot 
and absorb with clean 
blotting-paper. Then 

wash with soap and 
water. 

Pour turpentine or ben- 
zine on spot and absorb 
with clean blotting- 
paper. Then wash with 
soap and water. 

If white cotton or linen 
goods, immerse in Chlo- 
ride of Lime solution. 



ECONOMY HINTS 



127 



STAINS 



Stain 


Reagent 




Method 


Red Ink, contimied 


Ammonia 




If goods containing wool, 
silk, or dye, wash with a 
luke-warm soap solution 
containing the ammonia. 


Fruit 


Chloride of Lime 




If white cotton or linen 
goods, immerse in Chlo- 
ride of Lime solution. 




Ammonia 




If goods containing wool, 
silk, or dye, wash with a 
luke-warm soap solution 
containing the ammonia. 


Blood 


Water 




Soak in cold water until 
stain is loosened, then 
wash in luke-warm 
water with soap. 


Mildew 


Sun and air 




Wash and expose to sun 
and air. 


Candle wax 


Blotting-paper and 
iron 


warm 


Place blotting-paper over 
and under the spot and 
rub with a hot iron. 


Chocolate 


Rain-water or water in 
which borax has been 
dissolved. 


Wash with the rain-water 
or wash with the borax 
solution. 


Coffee 


Boiling water 


■ 


Put stain over a vessel 
and pour boiling water, 
with force, through the 
goods. 


Cream and milk 


Cold water 




Wash while fresh. 


Grass 


Naphtha soap and 
warm water 


luke- 


Wash in solution at once. 
If not entirely removed, 
a little ammonia may be 
added. 


Meat juice 


Cold water 




Soak in cold water until 
stain is loosened, then 
wash with soap and 
water. 


Scorch 


Sunlight 




Expose to it. 


Tea 


Glycerine and boiling 
water 


Spread stain over a ves- 
sel, pour glycerine over 
it, then boiling water. 



128 



ECONOMY HINTS 



GENERAL 



1. USING A TRAY WAGON TO 
SAVE STEPS. 

In most houses the dining-room and 
kitchen are on the same level. An enam- 
eled iron tray wagon will be found of 
great convenience to the housewife. It 
can be drawn up close to the stove and on 
it put the warm plates, the meat, and the 
vegetables, and all taken into the dining- 
room at one time. After putting the 
things on the table the tray wagon can be 
left at one side of the room until that part 
of the meal is finished, then the soiled 
dishes and unused food can be put on it 
and taken back to the kitchen in one trip. 
They can be transferred to the kitchen 
table, and the dessert put on the tray 
wagon and brought into the dining-room. 
In case of a party the sandwiches and 
many other things can be placed on the 



tray wagon before the company comes and 
thus save confusion. 

2. PLANNING A MEAL TO SAVE 
FUEL. 

This suggestion is especially applicable 
for those who use a gas range. If the 
meal is to have a roast meat, the potatoes 
can be baked in the oven at the same time. 
They may be either baked in their jackets 
or they may be peeled, partially boiled on 
top of the stove, and then put in the dish 
with the meat for final cooking. If the 
meat is in the nature of a stew or pot- 
roast or a fricassee, the potatoes can be 
put in the same pot, as are very often, all 
of the other vegetables. Try to cook as 
many of the items of food for the meal 
on the same part of the stove as you pos- 
sibly can. 



OTHER PUBLICATIONS OF THE UNIVERSITY SOCIETY INC. 



The Boys and Girls Bookshelf 



17 volumes 



each 1 X lYz x 9>8 inches 



The most comprehensive of all children's an- 
thologies so arranged as to form a perfect plan 
of character-building. 



Child Welfare Manual 

2 volumes each 1^ x 7^ x 9^ inches 

A handbook of child nature and nurture for 
parents and teachers. 



-0- 



The Home Kindergarten Manual 



2 volumes 



each 1J4 X 7J^ x 9^ inches 



A practical, simple, authoritative, and com- 
plete manual for the home-training of little chil- 
dren from birth through primary-school age. 

— 



Bible and Character-Building 
Stories 

1 volume 1^ X 7^ X 9^ inches 

A practical book for inculcating high ideals. 




The U.-S. Plan for Child-Training 

consisting of 

The Mother's Book 

1 volume 1 X 5>4 x 8^ inches 

The Young Folks Treasury 

12 volumes each 1J4 x 5^ x 8^ inches 

A plan to make the home the most inspiring 
school and the most attractive place for pleasure, 
and to bring within its four walls the best the 
world has to offer of adventure, heroism, achieve- 
ment, and beauty. 



Father and Son Library 

20 manuals each ^ x 5 x 7^ inches 

A practical home plan of all round development 
for the boy. It covers indoor and outdoor sports 
and games; making things; reading and public 
speaking; pets, hobbies, and collections; citizen- 
ship training; popular science; home gardening; 
camping, woodcraft, and nature study; thrift jobs 
and business training; home chores and responsi- 
bilities; church and Sunday School activities. 



The World's Best Music 

10 volumes each 1-3/16 x 9^4 x 11% inches 

6 volumes of instrumental music; 4 volumes of 
vocal music. 

The best library of music for general home use. 





Modern Music and Musicians 

10 volumes each 1 x 9J4 x 11% inches 

7 volumes of instrumental music; 3 volumes of 
musical encyclopedia. 

An authoritative library for the piano student 
appealing both to the beginner and to the skilled 
musician. 





Modern Music and Musicians for 
Vocalists 

10 volumes each 1 x 9^ x 11% inches 

6 volumes of vocal music; 4 volumes of musical 
encyclopedia. 

A superb collection of the best songs arranged 
for the use of the vocal student with reference 
material directly applicable to vocal study as well 
as general musical information. 





The University Course of Music 
Study 

141 Chapters 

A complete graded series of lessons in piano 
playing, containing all needed material for a 
course of study in the technic and interpretation 
of music, through the medium of the piano — from 
the rudiments to the repertoire of the mature 
artist. 





Nature Lovers Library 

6 volumes 1^ x 8 x 11 inches 

Birds of America 

Mammals of America 

Mammals of Other Lands 

Birds of Other Lands 

Reptiles, Fishes, Insects, Lower Forms 

The greatest photograph gallery of natural 
history subjects in existence. 



Detailed information sent upon request and without obligation to purchase. 



Save and Have 

A Book About Saving and Thrift 
for American Homes 

This Book is a practical guide on all the de- 
tails of handling, accounting for, and saving 
money in the home. It makes buying account- 
books unnecessary. 

lOmo. Price $1.25 Net 


Children in Music 

By Louis C. Elson 

"Children in Music" contains many examples of 
correct — and ofttimes incorrect — training. This 
book should be read by every mother whose 
children have taken up the study of music. 

16mo. Price $1.00 Net 


Songs of Service 

Compiled by John L. Alexander, R. A. Waite, 
J. R. Marcum and Wm. H. Danforth 

Wherever young people and older boys and 
girls assemble for worship, this book will find 
its use. 

12mo. Price $.75 Net 


Women in Music 

By Louis C. Elson 

Members of clubs for music study will find the 
book a valuable aid, and every woman inter- 
ested in music in any way can turn to it as a 
useful compendium of information. 
16mo. Price $1.00 Net 



-0 



Musiclovers Handbook 

A pronouncing dictionary of musical terms and 
a biographical dictionary of musicians, past and 
present. The pronunciation of proper names is 
given wherever it is not obvious to American 
readers. In both the sections a phonetic system 
of pronunciation has been adopted that will be 
readily understood as soon a's used. The defini- 
tions of terms are clear, compact and to the point; 
musical illustrations are introduced wherever they 
seem to be needed. The biographies give the 
essential facts of the career and achievements of 
prominent musical people. A just proportion of 
space has been accorded to American names, 
which in other works of this character have been 
too frequently neglected. The definitions of terms 
are apt and accurate, and the biographical 
sketches, convey more information than will be 
found in other dictionaries. 
lOmo. Price $2.00 Net 



The Leschetizky Method 

A Guide to Fine and Correct 
Piano Pla3ring 

An exposition of this world-famous teacher's 
personal views, published with his approval, by 
his assistant Malwine Bree. This book is the 
only genuine and authorized treatise explanatory 
of the Leschetizky method of teaching. In addi- 
tion to the text it contains forty-seven illustra- 
tions made from actual photographs of Les- 
chetizky's hands, showing the correct positions of 
the fingers. 

4to. Price $3.00 Net 



THE PUBLICATION of Educational Books is the business of The University Society. 
Its specialty is the production arid distribution of works that are too extensive and 
elaborate for ordinary trade pubhcation. 

The House was founded in 1897 by Mr. George J. Bryan, who was not only a 
business man of great acumen but also himself a noted anthologist and educator. 

From the first the publications of the company consisted of standard books of refer- 
ence and literary collections of wide range and permanent value. To-day the Society confines 
Itself to the publication of works that are helpful to parents and children. 

The Society has its own library, and through its Home Department gives counsel 
and information to its patrons in music, child-training, and certain other specific fields of 
knowledge. 

Frankly a self-sustaining organization, it performs a public service in the ways just 
mentioned and through a large and devoted staff of field representatives that is hardly 
equalled by many of the great philanthropies. 

The emblem of The University Society is a treasure ship sailing with all canvas 
spread under the light of dawn. It suggests the merit of its activities, and the hopefulness 
of youth. 

M T> 7^^ central executive offices of the Society occupy the tenth floor of the Mercan- 
tile Building at the corner of Fourth Avenue and Twenty-Third Street, New York City. 



